Melanzane Sicilian

Soak lentils for 120 minutes. Put in salted water for 20 minutes (not too soft). Drain. Remove peel from onion and garlic and cut into cubes. Dice the melanzane as well. Sauté everything in hot olive oil. Pour vegetable soup. Add grapes, vinegar, capers, salt, pepper, sugar and bay leaf seasoning. Simmer for 15 minutes, add lentils and bring to boil repeatedly. Remove bay leaf seasoning. Dry roast pine nuts, add to melanzane form.

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