Ratatouille? - Lentils

• ½ Lb (225 g) small green lentils
• 2½ Lb or 1¼ kg (1125 to 1250 g) tomatoes
• 3 yellow bell peppers
• 2 eggplants
• 1 tsp cumin powder
• ½ tsp summer savory
• 1 or 2 bay leaves
• (optional) a few potatoes
• (optional) 3 eggs
• cucumber side dish

1. Cut up tomatoes, put in pan, add cumin, bring to a boil and stew for 2 or 3 hours, let some water evaporate
2. Wash and cut up bell peppers, remove seeds and white from inside, sauté in olive oil until most water has boiled off, then add bacon slices (break in four or five pieces) and stew covered for half an hour more
3. Preheat oven to 425°F (225°C)
4. Wash eggplants, cut off stem top and cut eggplants in about 1-inch-(2½-cm)-thick round slices. Cover baking sheet with parchment paper, lay out eggplant slices, grind some pepper over them and bake for 35 minutes; turn slices over and bake for another 30 minutes; remove from oven, let cool a little, then cut slices in fourths and add to stewing tomatoes
5. pick over lentils, discard eventual dirt, wash (I put them in a strainer that I put in a bowl filled with water, refresh water three times and also rinse under the tap in-between)
   Add savory and bay leaves to 2 cups + 3 oz (550 ml) water, heat up and add lentils, bring to a boil, cover, lower heat and cook until almost all water has evaporated or has been absorbed (about 45 minutes, but check frequently)
6. Add peppers and bacon to the tomatoes and eggplant
7. Mix everything together when the lentils are done
8. a fried egg over it is nice

linzen

(de) tomaat

tomaten

(de) paprika

(de) aubergine (French) 2

komkommer

geschild en gesneden 2 peeled and cut

(het) spiegelei 2 (het) gebakken ei

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