Lentils with Eggplant and Garam Masala

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons Garam Masala
• 1 cup chopped tomato
• 1 teaspoon ground turmeric
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 (1-pound) eggplant, peeled and chopped
• 1 cup dried lentils
• 4 cups water
• 1 1/2 teaspoons salt
• 2 bay leaves
• 2 cups chopped zucchini
• 4 1/2 cups hot cooked basmati rice

Preparation

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and Garam Masala; sauté 3 minutes or until onion is tender. Stir in tomato, turmeric, ginger, garlic, and eggplant; sauté 7 minutes or until eggplant is tender.
2. Add lentils, water, salt, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in zucchini; bring to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender. Discard bay leaves. Serve over rice.
3. Totals include Garam Masala.