INGREDIENTS
1
‑2 medium garlic cloves
1 cup
dried lentils, preferably black, green (French), or red
4
‑5 cups low-sodium vegetable or meat broth
1/2 cup
coarsely chopped dried apricots
3 tbsp
extra virgin olive oil, preferably unfiltered
1/2 cup
chopped pungent red or yellow onion
1
red, green, yellow, or orange bell pepper, cut into 1/2‑inch dice
3 1/2 cups
chopped fresh tomatoes, with their seeds, or 1 28‑ounce can diced tomatoes, undrained
1
medium unpeeled eggplant, cut into 1/2‑inch cubes
1 tbsp
dark brown sugar, firmly packed
1 tbsp
vinegar
1/2 tsp
ground cinnamon
1/4 tsp
ground allspice or ground cloves
1/4 tsp
cayenne pepper, or more or less to taste
1 tsp
salt, or more or less to taste
4 tbsp
chopped Italian (flat-leaf) parsley or chopped fresh mint for garnish