Eggplant and Lentil Stew

Directions

• Put 2 tablespoons of oil into a large, high-sided sauté pan and place on a medium high heat.
• Add the garlic, onion, thyme, carrots and ¼ teaspoon of salt and fry for 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving the oil behind. Set aside.
• Place the eggplants and tomatoes in a bowl and season with ¼ teaspoon of salt and plenty of pepper. Add the remaining oil to the same pan (don’t worry about wiping it clean) and, once very hot, add the eggplants and tomatoes. Fry for 10 minutes, on medium high, turning them often until the eggplant is soft and golden-brown and the tomatoes are beginning to blacken.
• Return the garlic and onion to the pan, then add the lentils, stock, wine, 450ml of water and ¾ teaspoon of salt. Bring to the boil. Lower the heat to medium and simmer gently for about 40 minutes, until the lentils are soft but still retain a bite.
• Serve warm, or at room temperature, with a dollop of crème fraîche, a drizzle of oil and chilli flakes on top.