Chickpea and Eggplant Pomegranate Stew

Ingredients:

1 large eggplant, diced
1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon allspice
1 tomato chopped
3/4 cup tomato sauce
1-1/2 cups chickpeas
1-1/2 tablespoons pomegranate molasses
salt and black pepper, to taste
2 tablespoons parsley, chopped

Salt the eggplants and set aside for 30 minutes then press with paper towels. Toss with some oil and bake until golden.

Meanwhile cook the onions and the garlic. Add the allspice and tomato, then the tomato sauce, chickpeas, and pomegranate molasses. Season with salt and pepper. Serve with basmati rice and garnish with parsley.