Silky roasted eggplant and hearty lentils combine into a savory ragout with herbal and caramelized notes.
A bright tomato base and a splash of lemon keep the flavors lively and balanced.
Creamy garlic polenta provides a smooth, comforting bed that soaks up the sauce.
Serve warm for cozy weeknight dinners or for casual dinner parties as a satisfying main.
Ingredients
- Olive oil (2 tbsp)
- Eggplant (1 large, about 1 lb, cut into 1-inch cubes)
- Salt (1 1/2 tsp, divided)
- Black pepper (1/2 tsp)
- Yellow onion (1 medium, finely chopped)
- Garlic (3 cloves, minced)
- Dried oregano (1 tsp)
- Red pepper flakes (1/4 tsp, optional)
- Crushed tomatoes (14 oz can)
- Red wine or vegetable broth (1/4 cup)
- Dry brown or green lentils (1 cup, rinsed)
- Vegetable broth or water (3 cups for lentils)
- Lemon juice (1 tbsp)
- Fresh parsley (1/4 cup chopped)
- Polenta (cornmeal) (1 cup)
- Water (4 cups) for polenta
- Unsweetened plant milk (1/2–1 cup, optional for creamier polenta)
- Nutritional yeast (2 tbsp, optional)
- Vegan butter or extra olive oil (1 tbsp for polenta)
Instructions
- Preheat the oven to 425°F (220°C). Toss the eggplant cubes with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper; spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and tender.
- While the eggplant roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and 1/2 tsp salt and cook 6–8 minutes until softened and beginning to brown.
- Add the minced garlic, dried oregano and red pepper flakes and cook 30–60 seconds until fragrant, stirring so the garlic does not burn.
- Pour in the crushed tomatoes and the red wine or 1/4 cup vegetable broth. Bring to a gentle simmer and cook 8–10 minutes to concentrate the flavors, stirring occasionally.
- Meanwhile, place the rinsed lentils and 3 cups vegetable broth in a saucepan and bring to a boil. Reduce to a simmer and cook 20–25 minutes until the lentils are tender but still hold their shape; drain any excess liquid if necessary.
- Stir the cooked lentils into the tomato sauce, then fold in the roasted eggplant. Simmer together 4–5 minutes to let flavors meld. Stir in the lemon juice and chopped parsley and adjust salt and pepper to taste.
- To make the polenta, bring 4 cups water and 1/2 tsp salt to a boil in a medium saucepan. Whisk in the polenta slowly, reduce heat to low and cook, stirring frequently, 5–8 minutes until thick and creamy. Stir in plant milk (if using), nutritional yeast and vegan butter or 1 tbsp olive oil for extra richness.
- Divide the creamy polenta among plates or shallow bowls, spoon the lentil and eggplant ragout over the polenta, and finish with a drizzle of olive oil and extra parsley for brightness.
- Serve immediately while hot. Leftovers keep refrigerated for 3–4 days and reheat gently over low heat with a splash of water or plant milk to loosen the polenta.
Tips or Variations
- For a smokier note, add 1 tsp smoked paprika to the tomato sauce.
- Swap polenta for mashed potatoes or cooked farro for a different texture.