Eggplant and Lentil Bolognese

Ingredients

• Parmesan cheese - For serving
• Spaghetti - 8 oz
• Salt and pepper - To taste
• Oregano - 1/2 teaspoon, dried
• Basil - 1/2 teaspoon, dried
• Vegetable broth - 2 cups
• Diced tomatoes - 1 can (14 oz)
• Tomato paste - 2 tablespoons
• Lentils - 1 cup, rinsed and drained
• Eggplant - 1 medium, diced
• Celery - 1 stalk, finely chopped
• Carrot - 1, finely chopped
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrot, and celery, and cook until softened, about 5 minutes.
3. Add the eggplant and cook until it begins to soften, about 5 minutes.
4. Add the lentils, tomato paste, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 45 minutes.
5. While the sauce is simmering, cook the spaghetti according to the package instructions.
6. Serve the Bolognese sauce over the cooked spaghetti, topped with Parmesan cheese.