Brown Simpleness

Although the outside temperature is quite low, we still have some aubergines in the garden. Incredible. If you like to change the daily pasta or rice, try my Brown Simpleness made of brown lentils and aubergines. Get ready with:
- olive oil, 1 big aubergine, 1 (red) onion), 1/2 t ground cumin
- olive oil, 3 garlic cloves, 150 g (brown) lentils, 300 ml vegetable stock, 2 T fresh chopped parsley or 1 T dry parsley, 2 T red balsamic vinegar
- salt, pepper

1) Dice the aubergines and the onion. Heat the olive oil in a large frying pan over medium heat. Add the aubergines and cook, stirring for 5 minutes. Add the onion and cumin and cook for another 3 minutes or until the onion has softened. Place the mixture in a bowl and season. Set aside while preparing the lentils.
2) Heat the olive oil in the same frying pan, crush the garlic and add it in the frying pan. Cook for one minute. Add the lentils and stock. Cook, stir over low heat for cca 40 minutes or until the liquid has evaporated and the lentils are tender. (If you soak the lentils for some hours before, the cooking time is smaller - cca 15 minutes)
3) Add the aubergines to the lentils. Stir in the parsley and vinegar, season with salt & pepper. Drizzle with olive oil and serve warm.