Recipe by Chef Charles Kimball


Barilla Red Lentil Pasta with Harissa Squash Nage, Roasted Eggplant, Greens and Silsi Tomato
1.5 lbs Barilla Red Lentil pasta
2 oz canola oil
2 Tbls. butternut squash puree
¼ cup roasted eggplant
¼ cup diced silsi tomatoes
½ cup greens (Spinach, Kale or Swiss Chard)
¼ cup cilantro, chopped
2 lbs. butternut squash, peeled and cubed
2 Tbls. lemon juice
½ tsp salt
2 Tbls. harissa spice
1 tsp curry powder
1/2 tsp paprika
1 Tbls. coconut butter
2 each dried ancho chilies
2 tsp coriander seed
1 tsp caraway seed
1 tsp cumin seed
½ tsp cayenne pepper
½ tsp kosher Salt
2 each garlic cloves
2 Tbls. tomato paste
3 Tbls. coconut butter
1 ½ lbs globe eggplant, diced
1 tsp kosher salt
1 tsp black pepper
2 Tbls. canola oil
½ cup neutral oil
10 oz onion, small diced
3 oz carrot, minced
1 ea. jalapeno, minced
2 Tbls. Berbere spice
2 Tbls tomato paste
2 each roma tomatoes, diced