After a morning waiting for appointments in our waiting room, Sharon was inspired by some of the magazine recipes to whip this up when she got home. The best bit was she returned later that week with a serve for me – delicious! This one is tasty hot or cold. Serves 4 1 teaspoon olive oil 1 medium onion, diced 2 cloves garlic, crushed 1 teaspoon cumin seeds 1 teaspoon freshly chopped rosemary 1/3 small eggplant, diced ½ medium zucchini, sliced and quartered 410g tin diced tomatoes 1 cup lentils, cooked, drained and rinsed Freshly ground black pepper 4 tablespoons low fat ricotta cheese, to serve In a medium saucepan heat the oil and gently sauté the onion, garlic, cumin seeds and fresh rosemary. Sauté until the onion is soft. Add the eggplant and zucchini and cook for a couple of minutes. Add the tomato and bring to the boil. Reduce heat to low and add the lentils, gently stir through. Let simmer, covered for 15-30 minutes or until eggplant and zucchini are tender. Serve with a tablespoon of ricotta cheese. Serve with rice, pasta or fresh grain bread. Nutrition Information (per serve, stew only): energy 460kJ, protein 7g, fat 3.5g, saturated fat 1.5g, carbohydrate 10.5g, fibre 4g.
