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Ratatouille with Lentils

Description Recipe

I snatched this from a Sapphire and modified a bit because I don't currently have a slow cooker.

1
tsp olive or coconut oil
1
C dry lentils, rinsed and drained
1
small eggplant (12 ounces), peeled and cubed, or Asian eggplant unpeeled and sliced
14-½
-ounce cans diced tomatoes with basil, garlic, and oregano, undrained
2 - 3
fresh or dried tomatoes, chopped
2
large onions, coarsely chopped
2
medium yellow summer squash and/or zucchini, halved lengthwise and cut in ½-inch-thick slices (about 2 ½ cups)
1
medium red sweet pepper, seeded and chopped
1
C water
¼ to ½
tsp ground black pepper
salt to taste

Saute all the veggies in oil. Combine with lentils, undrained tomatoes water, and black pepper in a stock pot. Adjust water depending on fresh or dried tomatoes. Bring to the boil. Lower heat and simmer covered for 2 hours or until lentils are soft and veggies are fully tender. Salt to taste, possibly none is necessary. Makes 6 (1–⅓-cup) servings.