Eggplant Dal

3 Tbsp oil

1/2 yellow onion, diced

1 eggplant, peeled & cut into 1/2” cubes

salt / pepper

1 Tbsp oil

1 chile, seeded & chopped

2 garlic cloves, chopped

1” ginger, chopped

1 heaping tsp cumin seed

1/2 tsp coriander

1/2 15-oz can tomatoes

2/3 cup red lentils

2 cups vegetable broth

heat oil in medium-sized saucepan

add onion / eggplant / salt / pepper

saute until eggplant browns, about 8 min

remove to a bowl

add oil / chile / seasonings to saucepan

saute one minute

add tomato & cook until tomato is dissolving

add lentils / broth

bring to a boil

cover & simmer for 15 minutes

add salt / pepper as needed