MomsMenu.com Recipe Finder Lentil Ratatouille

2 tablespoons vegetable oil
4 cups eggplant (about 2 medium) -- diced
2 cups zucchini -- chopped
1 cup red bell pepper -- chopped
1/2 cup onion -- chopped
2 cloves garlic -- crushed
2 tablespoons fresh basil -- chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 28 oz. can Italian pear-shaped tomatoes -- undrained
4 cups cooked lentils

Cook lentils per package directions.
Heat oil in a skillet over medium-high heat. Cook eggplant, zucchini, bell pepper, onion, and garlic in oil about 4 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in remaining ingredients except lentils, breaking up tomatoes, reduce heat. Simmer uncovered about 10 minutes to blend flavors. Stir in lentils and cook until hot.