1 cup dried lentils
2 cups water
1 medium eggplant (about 1 1/2 lbs)
1/2 cup whole wheat flour (or white)
1/2 tsp. salt
1/4 cup oil
2 onions, thinly sliced
2 cups tomato puree, mashed tomato pulp, tomato juice, or a combo
2 Tbl wine or cider vinegar
2 Tbl soy sauce
1 1/2 Tbl honey
2 tsp. chili powder
1/4 to 1/2 tsp hot pepper sauce
Combine lentils with water in 2 quart pot, bring to boil, cover, simmer for 30 minutes.
Meanwhile...cut eggplant into 1-inch cubes, combine flour and salt in paper bag and shake eggplant in bag to coat.
Heat oil in large, heavy skillet, add eggplant and cook about 10 minutes, turning to brown on all sides. Add all the other ingredients except the lentils, bring to gentle boil, cover, and cook over low heat for 15-20 minutes.
Taste sauce for seasoning. Stir in lentils, replace cover, and continue to cook until lentils are tender (about 30 minutes) If sauce is too thick and dry, add more tomato liquid. Cooking to vigorously will cause liquid to evaporate, try to keep sauce to a simmer. Touch your nose with your tongue, spin around and say meca leca hich meca hiney ho.
serve with/over rice or crusty bread