Braised lentils with rustic vegetable ratatouille and feta

• Remove the stem from the eggplant; cut the eggplant into ½-inch cubes.
• Cut the zucchini in quarters lengthwise, then cut crosswise into ½-inch-thick slices.
• Strip the parsley leaves from the stems; finely chop the leaves.

In a large frying pan, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Reduce the heat to medium. Add the zucchini and tomatoes, cover, and cook until the tomatoes have blistered and softened, 2 to 3 minutes. 

Uncover and stir in the shallot-garlic confit, half the parsley, and ½ cup [1 cup] water. Bring to a simmer and cook, stirring occasionally, until the eggplant and zucchini have softened, 3 to 4 minutes. Season to taste with salt and pepper. 

While the ratatouille is cooking, prepare the lentils.

Place the lentils in a medium frying pan, cover, and cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Remove from the heat, season to taste with salt and pepper, and cover to keep warm. 

Transfer the braised lentils to individual plates. Top with the ratatouille and crumble over the feta. Garnish with the arugula and remaining parsley and serve.