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Lentils with Eggplant
1/2 cup red lentils
3/4 cup dried, sliced eggplant
1 tablespoon dried onion
1 clove garlic
2 inch piece tomato leather
1/2 teaspoon cinnamon
oregano
2 cups noodles
2 ounces parmesan cheese, grated
1/3 cup white sauce mix
Chop garlic. Put lentils, eggplant, onion, garlic, tomato leather,
cinnamon, and oregano in 1 1/2 cups water, bring to boil and simmer
20 to 30 minutes.
Cook noodles in 3 cups water. When done, drain off half the water
and add white sauce mix.
Add cheese to the lentils. Stir till melted; serve lentils over
rice.
White sauce mix:
3 tablespoons butter buds
3 tablespoons flour
1/2 cup dry milk
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Lentils Eggplant