A few days ago, I arrived home from the grocery store with 5 or 6 bags of groceries, mostly vegetables for our “Soup Every Day Project.” I shop twice every week and I know most of the cashiers by name and they know my name. Some even know our dog’s name, Freddy, as I have given them his business card. Yes. He has a business card because he is a very good boy and cute as a button.

Anyway, Susan saw that I had bought an eggplant and she said “Bruce, what do you plan on cooking with the eggplant?” I answered, “I thought I might make eggplant parm or moussaka.” And she said, “I just found this interesting recipe for eggplant. What not take a look at it.” And I did and I said, “Susan, that sounds delicious.” And it was delicious.

Ingredients

• 1 ½ pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces
• ¼ cup plus 2 tablespoons olive oil
• 1 tablespoon coriander seeds, crushed
• Kosher salt and black pepper
• 1 medium carrot, finely chopped
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 1 cup dried lentils (green, black or brown)
• 5 cups chicken or vegetable stock, or water
• ½ cup orzo or other small pasta, such as ditalini, stelline or macaroni
• Zest and juice from 1 lemon, plus 4 lemon wedges for garnish
• ¼ cup shaved ricotta salata or crumbled feta

Preparation

1. Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
2. In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
3. Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
4. Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
5. Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
6. Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

Recipe from The New York Times, Yewande Komolafe