Lentil and Eggplant Stew
Ingredients: 2 tbsp. Mushroom and Sage Olive Oil 1 medium onion, finely chopped 1/4 cup celery, finely chopped 4 garlic cloves, minced 1 bay leaf 3 cups of lentils, rinsed 1 can (14.5oz.) chopped tomatoes 2 quarts vegetable stock 2 medium eggplants, cubed 2 tbsp. Harissa Olive Oil 1/3 cup parsley, chopped Salt and pepper …