Freekeh with Roasted Eggplant and Butternut Squash

By catgirl

Ingredients

• 1 cup dry Freekeh
• 2 medium eggplant
• 1 medium butternut squash
• 1 jar sun-dried tomatoes plus oil
• 1 large bunch of 2 small bunches of kale, washed and shredded, dried
• 1 large sweet onion
• 2 bell peppers, slivered
• 1 package chopped baby Portobello mushrooms
• 5-6 cloves roasted garlic, chopped
• 2-3 tablespoons sugar
• 3-4 tablespoons balsamic vinegar
• Spices to taste, such as Italian, garlic powder, cumin, etc.

Details

Adapted from theatlantic.com

Preparation

Step 1

Cook Freekeh according to package directions.

Cube and roast eggplant and squash.

In Ninja, heat 3-4 tablespoons of sun-dried tomato oil. Add garlic and brown for 2-3 minutes. Add onions and sugar and caramelize onions. Add slivered bell peppers and caramelize. Add mushrooms and cook 3-5 minutes. Add kale and balsamic vinegar and stir until kale starts to wilt. Stir in cooked Freekeh. Add spices to taste. Cover and keep warm until ready to serve.