- 2 15 oz cans of lentils, rinsed and drained
1 small onion, halved and thinly sliced (1cup)
1 medium eggplant, quartered and cut into 1/2 inch slices.
6 cloves of garlic, minced (2 Tbs.)
2 Tbs. chopped fresh parsley
4 tsp. capers, drained
1 tsp. paprika
8 Swiss chard leaves (6oz)
4 Tbs. red wine vinegar.
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