Instructions: In a medium saucepan, bring the lentils and water to a boil; lower the heat and cover and simmer for 30 minutes.

Put eggplant in a medium bowl, spring with flour, enough to lightly coat. Heat oil in a large skillet, add the onions and mustard seed and cook for a minute or two until the onions begin to soften and are well coated with the oil. Quickly stir in the eggplant; toss with the onions to share the oil. Supplement with cooking spray if necessary to lightly brown and soften the eggplant. Add the sauce ingredients to the pan with the cooked lentils. Add the sauce to the eggplant-onion mixture. Simmer for about 10 to 15 minutes, adding water if needed. The sauce will resemble a thick chili. Serve with garnish over cooked rice.

Serving Ideas : Salad or green vegetable such as green beans.

Description: "Serve this stew very hot with rice."

NOTES : Like most stew, the flavor changes as it cools. So does the texture. So, coat the eggplant lightly with the flour; the stew will thicken as it cools. Best when eaten hot; not to be lingered over.

I liked this and I didnt like this. I liked it hot. When it cooled the texture thickened to a glutinous paste. I used too much flour the first time. I wrote this recipe with less flour.

It had good flavor. Could easily adapt this idea to a can of cooked lentils. Hold back the juice: and add the sauce ingredients to the canned liquid - adding juice as needed.

ps - I used a chili soup base instead of chili paste or chili powder.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.