Lenticchie, pomodori e melanzane - Lentil, Tomato and Aubergine Stew

I love lentils: no soaking, quick cooking, very versatile, always delicious and truly healthy. 
I cook lentils at least once a week and I try to explore different combinations, whenever I can. 

Today I combine the small brown lentils from Umbria with red onions, vine tomatoes and aubergine. A classic Mediterranean composition, with a twist: I  cook each ingredient in a separate and different way, to enhance their single flavour and texture. 

The onions and lentils are quickly sautéed at first and then gently stewed. 

The tomatoes are quickly baked.  

The aubergines are sautéed, until soft and sweet.

Once cooked, I combine the ingredients together with plenty of fresh parsley, a hint of allspice - one of my favourite spice, which reminds me of my beloved Lebanese cuisine - and a good drizzle of extra virgin oil. I serve it warm, on its own or pairing with cheese, meat or fish.

Lenticchie, pomodori e melanzane
Lentil, Tomato and Aubergine Stew 

1 large red onion, peeled and chopped
200 g small brown lentils
600 vine tomatoes, halved
2 tablespoons dried oregano
1 medium aubergine, half peeled and diced
500 ml litre water
100 g fresh flat-leaf parsley, chopped
Sea salt
1 teaspoon allspice
Extra virgin oil

Serves 4 to 5
Preparation time: 10 minutes
Cooking time: 60 minutes

1. Heat one tablespoon of oil in a medium saucepan and soften the onion with a pinch of salt for 5 minutes on low heat, until translucent.

2. Stir in the lentils and sauté for 1 minute.

3. Pour in the water, hot, and leave to simmer for 35 to 40 minutes, covered, until just tender. You do not want mushy lentils. Stir occasionally with a wooden spoon.

4. Adjust the seasoning and add the spice.

5. Meanwhile, preheat the oven to 200°C

6. Arrange the tomatoes over an oven tin, cut-side up. Sprinkle with salt and half of the oregano and drizzle with oil.

7. Bake for exactly 3 minutes. Switch the oven off and leave the tomatoes inside, without opening the door, for 20 minutes. Remove. Leave to cool and chop.

8. In a medium frying pan, heat 1 tablespoon of oil and sauté the aubergine with a pinch of salt for 10 minutes over medium-height heat, stirring frequently. Sprinkle with the remaining oregano.

9. Add the tomatoes and the aubergine to the lentils. Stir in the parsley and drizzle with oil.

10. Serve warm.