INGREDIENTS
2 tbsp
Basil, fresh
1 clove
Garlic
1/2 cup
Green lentils
1/2 cup
Leeks
2
Small (1/2 pound) unpeeled italian eggplants
1 15 ounce can
Tomatoes with their, juice
2 cups
Fusilli or rotini pasta
2 1/4 tsp
Italian seasoning
1/2 tsp
White wine vinegar