Ratatouille with Lentils

Ingredients

• 1 cup dry lentils
• 1 small eggplant (12 ounces), peeled and cubed
• 2 cans (14.5-ounce) diced tomatoes with basil, garlic and oregano, undrained
• 2 large onions, coarsely chopped
• 2 ½ cups medium yellow summer squash and/or zucchini, halved lengthwise and cut into ½-inch-thick slices
• 1 medium red sweet pepper, seeded and chopped
• ½ cup water
• ¼ to ½ teaspoon ground black pepper

Instructions

Nutrition Facts (estimated)