INGREDIENTS
3 tbsp
Basil, fresh
1 cup
Celery
1/3 cup
Cranberries, dried
1 lb
Eggplant, small
2
Garlic cloves
1 cup
Green lentils, cooked
1 cup
Onion
1 1/2 cups
Tomatoes
2 tsp
Capers
1
Salt and pepper
1/2 cup
Olive oil
2 tbsp
Red wine vinegar
1/2 cup
Pumpkin seeds or pine nuts, toasted
3 tbsp
Asiago cheese, grated