Ingredients
2
tablespoons vegetable oil
4
cups diced eggplants (2 medium)
2
cups chopped zucchini (2 medium)
1
cup chopped red bell pepper (1 medium)
1/2
cup chopped onion (1 medium)
2
garlic cloves, crushed
2
tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1/4
teaspoon salt
1/4
teaspoon pepper
1
can (28 oz) Progresso™ whole peeled tomatoes with basil (Italian style), undrained
2
cups cooked lentils
Preparation
Heat oil in 10-inch skillet over medium-high heat. Cook eggplant, zucchini, bell pepper, onion and garlic in oil about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in remaining ingredients except lentils, breaking up tomatoes; reduce heat. Simmer uncovered about 10 minutes to blend flavors. Stir in lentils; cook until hot.
