Stewed lentils with eggplant


red lentils 100 g
chopped tomatoes in canĀ 240 g
eggplant 1 large
turmeric 0.5 tsp
cuminĀ 2 tsp
ground coriander 2 tsp
garam masala 1 tsp
salt and pepper to taste

Soak lentils overnight, rinse under water in the morning and drain. Cut the eggplant into medium-sized cubes. Heat two tablespoons of oil in a saucepan. Add spices and fry over low heat for 1 minute. Add lentils, eggplant, tomatoes and salt. Stir, cover and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes. All liquid from the tomatoes should be absorbed and the lentils should become soft.