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Ingredients

• 2 (15 ounce) cans of your favorite firm lentils
• 1 cup halved and thinly sliced yellow sweet onions (1 small onion)
• 2 medium Japanese eggplants, in 1/2-inch slices (I prefer the thinner-skinned Japanese variety) or 1 medium globe eggplant, halved and in 1/2-inch slices (I prefer the thinner-skinned Japanese variety)
• 6 garlic cloves, minced (2 Tbsp)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh basil
• 1 1/2 tablespoons drained capers
• 1 teaspoon sweet paprika (use good quality paprika!)
• salt
• freshly ground tricolor pepper, amount to your preference (you can use black pepper if you don't have tricolor)
• 6 ounces swiss chard leaves, and stems (about 8 leaves and stems, and more to taste if desired)
• 1 teaspoon lemon juice
• 4 tablespoons red wine vinegar
• 3 drops balsamic vinegar, to taste
• crumbled feta cheese, for garnish

Description

A Lovely Use Of Different Flavors And Textures In Greens And Legumes Is Featured In This Easy Dish Based On A Recipe From “Greens” - A Magazine By The Editors Of “Vegetarian Times.” Swiss Chard, With Mild Leaves And Crunchy And Slightly Sweet Stem

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