1 (12-ounce) jar roasted red bell peppers, drained and coarsely chopped
1 tablespoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/2 cup loosely packed fresh basil leaves, plus more for garnish
1 tablespoon balsamic vinegar
Directions:
Heat 3 tablespoons oil in a large pot over medium-high. Add eggplant; cook, stirring occasionally, until starting to soften, about 5 minutes, adding additional oil, 1 tablespoon at a time, if eggplant begins to stick to pot. Add zucchini, onion, and remaining 2 tablespoons oil. Reduce heat to medium, and cook, stirring often, until onion and zucchini are crisp-tender, 6 to 8 minutes. Add garlic and oregano; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in tomato paste; cook, stirring constantly, until color darkens to a rusty red, about 2 minutes. Add vegetable broth, crushed tomatoes, lentils, roasted red bell peppers, salt, and black pepper; bring to a boil over high. Reduce heat to low, and simmer, uncovered, stirring occasionally, until lentils are tender, 40 to 45 minutes. Remove from heat.
Add basil and vinegar; stir until basil is wilted, about 30 seconds. Season with additional salt and black pepper to taste. Drizzle with olive oil, and garnish with basil leaves. Serve hot.
