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Pasta Primavera

Leek & Eggplant Casserole

Slow Roasted Veggies with Garlic Yogurt Dip

4 medium leeks, cleaned and cut in large pieces

1 medium carrot, peeled and cut in medium coins

¼ cup olive oil + 2 tablespoons olive oil

2 cup water

Juice from ½ lemon

½ tsp lemon zest

2 tsp flour

1 tsp sugar

1 scant tsp salt

3 tablespoons freekeh or brown rice, rinsed

1 tsp thyme

2 tablespoons parsley, roughly chopped

Heat up the ¼ cup of olive oil in a heavy bottomed pot. Add the vegetables and sweat for a few minutes. Add the rest of the
ingredients and bring to a simmer. Simmer, partially covered, for half an hour. Remove from heat, stir in the 2 tablespoons olive oil, bring
to room temperature, add the thyme and parsley. Cool in the refrigerator.

Add the thyme and parsley. 

Serve as an appetizer.