Spaghetti with browned eggplant, red lentils, tomato sauce, and garlic.
0.5 cupRed Lentils
220 gEggplant
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10 gGarlic
120 gSpaghetti
180 gTomato Sauce
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Dice eggplant, rinse red lentils, and mince garlic.
Brown eggplant in cooking oil for 8 minutes.
Add red lentils, tomato sauce, garlic, and 220 ml water; simmer for 14 minutes.
Boil spaghetti in salted water for 10 minutes, then toss with the eggplant lentil sauce and black pepper.