September 2, 2020
(last updated January 10, 2026) 
These stewed eggplant tomato lentils are saucy, savory, and incredibly versatile. Reminiscent of a Sicilian caponata but with a simplicity all its own, this dish is an inviting centerpiece that works just as well over pasta as it does piled onto crusty bread. It’s an essential recipe for eggplant lovers and a perfect, approachable introduction for those new to cooking it.
There is a specific category of recipes that I find myself returning to again and again: “saucy bean and lentil dishes.” These are the brothy, slow-simmered legumes that carry so much flavor and meal-prep potential.
Whether you’re looking for something to dunk pita wedges into or a protein-rich topping for a bowl of farro, these stewed lentils are the ultimate multitasker.
What makes this particular dish so special is the marriage of eggplant and tomatoes. As they simmer together, the eggplant becomes meltingly tender, absorbing the acidity of the tomatoes and the sweetness of a splash of balsamic vinegar. It’s rustic, comforting, and—like most stewy dishes—it only gets better after a day or two in the fridge.
Ingredients and Adaptations
One of the reasons this recipe has become a staple in my kitchen is its flexibility. While I love making this with ripe vine tomatoes at the height of summer, it’s just as delicious in the colder months using high-quality canned tomatoes.
- The Acids: Balsamic vinegar is key for an “agrodolce” (sweet and sour) profile. I use a standard balsamic for the simmer and save my syrupy, aged balsamic for a final drizzle at the table.
- The Eggplant: I usually use a medium globe eggplant, but Italian or Japanese varieties work beautifully here too. The goal is about a pound of cubed eggplant that will soften into the sauce.
- The Lentils: I’m a fan of Pardina (Spanish brown) lentils because they hold their shape so well, but you can use green, black, or even regular brown lentils. For a shortcut, high-quality canned lentils work perfectly well here, too.
Notes on the Process
If you’ve ever felt intimidated by cooking eggplant, this is the perfect place to start. There’s no messy breading or frying involved—just a simple stovetop simmer.
- To Salt or Not to Salt? Salting eggplant is often debated, but I find that for this stewed preparation, it really helps. A fifteen-minute rest with a sprinkle of salt draws out excess moisture from the eggplan and ensures the cubes become tender rather than spongy. Be sure to rinse the eggplant cubes and pat them dry before they hit the pan.
- The Texture: The goal is for the eggplant and tomatoes to break down until they are thick and “jammy.” You want the lentils to be coated in that savory sauce, creating a dish that feels substantive and rich.
- Finishing Touches: Never underestimate the power of fresh herbs. Stirring in a handful of basil, parsley, or chives right at the end adds a pop of brightness that cuts through the deep, cooked flavors of the stew.
Serving Suggestions
This is an entrée that truly plays well with others. For a classic Mediterranean feel, serve it with warm pita and a dollop of cool and creamy vegan tzatziki or a drizzle of green tahini dressing. If you’re craving something heartier, it’s wonderful over a bed of rigatoni, a nutty grain like pearled farro, or some warm, fluffy quinoa.
On nights when I want something lighter, I love serving this as a “deconstructed bruschetta”—just a big bowl of the lentils with plenty of toasted sourdough on the side for scooping. A sprinkle of vegan parmesan or some quick pickled red onions on top adds that final layer of texture and zing.
Stewed Eggplant Tomato Lentils
Author –Yields: 4 servings
Ingredients
- 1/2 cup (90 g) brown or pardina lentils, picked over and rinsed (substitute one 15-ounce / 425g can cooked lentils, drained and rinsed)
- 1 medium or large globe or Italian eggplant (see notes for substitutions), trimmed and cut into 3/4-inch cubes (about 1 1/4 lb/567 g after preparation)
- 2 tablespoons (30 mL) extra-virgin olive oil
- 1 small white or yellow onion, chopped (about 150 g)
- 4 cloves garlic, minced (15 g)
- 4 medium sized vine (or 5 roma) tomatoes, trimmed and chopped (about 1 lb/454 g) or 2 14.5-ounce cans or 1 28-ounce can whole, peeled tomatoes
- 1 tablespoon (12 g) cane or brown sugar (optional, to bring out the sweetness of the tomatoes)
- 1 teaspoon kosher salt, plus extra for salting the eggplant
- 3/4 cup (177 mL) water
- dash crushed red pepper flakes, to taste
- 2 tablespoons (30 mL) balsamic vinegar
- 1/4 cup (each) fresh, chopped parsley and basil leaves
Instructions
- Bring 2 1/2 cups water to boil in a pot. Add the lentils. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender. Gently drain off any excess water in the pot and set the lentils aside.*
- While the lentils are cooking, place the cubed eggplant into a colander. Sprinkle it generously with kosher salt and allow it to sit for 15 minutes. Then, rinse the eggplant and pat it dry firmly with paper towels or a clean dish towel.
- Heat the oil in a large skillet over medium heat. Add the onion. Cook for 5 minutes, stirring often, or until the onion is soft and clear. Add the garlic. Cook for another minute, or until the garlic is fragrant, stirring constantly.
- Add the eggplant, tomatoes, sugar, and salt. Cover the skillet and cook for about 5 minutes, or until the eggplant is getting soft and the tomatoes have released their juices.**
- Add 3/4 cup water to the skillet, along with the cooked lentils, crushed red pepper flakes, and vinegar. Bring the ingredients to a simmer. Cover the skillet and turn the heat to low. Simmer the ingredients for 10 minutes.
- Uncover the skillet. Simmer the eggplant and lentils, uncovered, for another 5 minutes, or until the mixture is bubbling and thickened and resembles a thick stew. Stir in the fresh herbs and allow the mixture to simmer for one more minute.
- Taste the stewed eggplant tomato lentils. Add additional salt, vinegar, and pepper as desired. Serve.
Notes
If you wish to substitute canned lentils, skip step 1. Add one 15-ounce / 425g can cooked lentils, drained and rinsed, in step 5.
If using whole, peeled, canned tomatoes, add them to the recipe at the same time you’d add fresh tomatoes. Then, use a spoon or a potato masher to crush the canned tomatoes directly in your skillet. Continue with the recipe.
The stewed eggplant tomato lentils will keep in an airtight container in the fridge for up to five days. You can also freeze them for up to eight weeks, defrosting overnight in the fridge prior to serving.
Whether you’re scooping it up with pita or enjoying it over a bowl of pasta, I hope this saucy, comforting dish brings a little extra warmth and nourishment to your table this week!
xo
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Categories: Recipes,
Main Dishes,
Side Dishes
Method: One Pot, Stovetop
Ingredients: Lentils
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Recipe Features: Meal Prep
Method: One Pot, Stovetop
Ingredients: Lentils
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Recipe Features: Meal Prep
Leave a Comment
This was nice. I added tomato paste to the onion and garlic, let that fry for a bit, then some cumin and cinnamon, then miso paste and water. It gives more taste. Then I continued with the aubergine etc.
Really enjoyed making this recipe. It was easy to make and tasted great. We used black lentils and they turned out really well.
Added extra hot peppers, topped with EVOO, and ate with naan bread.
Paired well with a glass of Shiraz.
Thanks for sharing.
So glad that you enjoyed it! Naan would be a great accompaniment.
Would be better without the balsamic vinaigr
My goodness this is absolutely a delicious meal. Of course I had to add meat for my family so I added pig cheek. Gotta make again and again!! Thank you
So glad your family enjoyed it, Tammy!
I had this from a caterer in the past. So good BUT this is so much better. I added mushrooms since I had them and used honey and fresh tomatoes. I have also added lamb in the past. Great recipe. Thank you!
So glad you enjoy the recipe, Rosemary!
3/4 ” cubes still taste raw after 30 extra minute simmering and adding more water.
I had it over quinoa and it was delicious! Thanks so much for the recipe. I will make it again. Even my carnivorous husband is going to love it, I know. Using fresh summer tomatoes is just heaven.
I canโt believe how good this tasted yet how easy it was!! Will be making this one over and over again!
I’m so glad, Alix!
Delicious! Used maple syrup instead of sugar and this was so yummy. Thank you for a wonderful recipe.
So glad that you enjoyed!
I made this on a whim to use up the tomatoes and eggplant piling up in my fridge and holy cow! I followed the recipe near exactly (didn’t rinse my salted eggplant, subbed fresh herbs for dry, subbed red pepper flakes for chili powder) and served it over buttered rotini with Parm and some sauteed greens. It blew us away! One of those “take a bite and just close your eyes and let it wash over you” kinds of deliciousness! Highly recommend this one.
Hooray, Lauren! I’m so very glad to hear that.
My goodness this is a delicious recipe. This is a nice change-up from usual things I make with lentils. I didn’t have any fresh tomatoes, but a can of tomato sauce and a can of diced tomatoes made this fantastic.
Wonderful! I’m so glad that you enjoyed it.
Made this for dinner and it was loved by my omnivore husband and me equally. Very hearty and delicious. I subbed green lentils because that’s what I had and adjusted the cooking time accordingly. I also was lacking in fresh herbs so I added a generous pinch of dried parsley and dried basil. Will definitely make again. It will be even better when tomatoes are in season!
Great to hear you enjoyed it!
Thanks Gena. This was delicious yesterday and we are both eyeing the leftovers for today!
Wow! I’m giving this 5 stars because even though I didn’t make this exact recipe, I made basically the same thing earlier this summer – twice. I first made it with canned tomatoes and then had my mind blown by how much better the second time when I used fresh tomatoes. It’s striking how similar your recipe is to the one I made up on the fly. I added smoked paprika and a few tablespoons of tahini to make it creamy. I have 2 small eggplants and a giant heirloom tomato from my CSA and I think I am going to make a small batch of this today! I simply call this dish “eggplant yum” Hope you are well, dear Gena!
Eggplant yum indeed! Thanks Maggie!
Love this recipe! I made it last night and served with a little bit of pasta and some fresh bread, and there’s plenty left for both me and my husband again tonight.
So glad that you enjoyed it, Florence!