Make Veggie-Packed Eggplant Bowl
Veggie-Packed Eggplant Bowl
Ingredients:
-1 large eggplant, cubed
-1 can of beans, drained and rinsed
-1/2 cup lentils
-1 onion, diced
-2 cloves of garlic, minced
-1 can of diced tomatoes
-2 tablespoons balsamic vinegar
-1 cup cooked quinoa
Instructions:
1. Preheat oven to 375°F.
2. Place the cubed eggplant on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast in the oven for 25 minutes, stirring once halfway through.
3. Meanwhile, heat a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the beans, lentils, canned tomatoes, and balsamic vinegar. Simmer for 10 minutes, stirring occasionally.
5. When the eggplant is finished roasting, add it to the skillet. Simmer for an additional 5 minutes.
6. Divide the quinoa among four bowls. Top with the veggie mixture and serve. Enjoy!