Ratatouille with Lentils

Ingredients

• 1 cup dry lentils, rinsed and drained
• 1 small eggplant (12 ounces), peeled and cubed
• 2 (14.5 ounce) cans diced tomatoes with basil, garlic and oregano, undrained
• 2 large onions, coarsely chopped
• 2 medium yellow summer squash and/or zucchini, halved lengthwise and cut into 1/2-inch-thick slices (about 2 1/2 cups)
• 1 medium red sweet pepper, seeded and chopped
• ½ cup water
• 1/4 to 1/2 teaspoon ground black pepper

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