Eggplant and Lentil Stew with Pomegranate Molasses

Ingredients:

3 long, narrow eggplants
salt
1/2 cup brown or green lentils
2/3 cup olive oil
1 onion, chopped
3 garlic cloves, minced
2 tomatoes, chopped
2 anaheim or fry chillis, roughly chopped
2 tablespoons mint, chopped
1 tablespoon tomato paste
1/4 teaspoon red pepper
1/4 cup pomegranate molasses

Partially peel the eggplant lengthwise and cut lengthwise into 4 slices. Score each slice with a cross hatch and cut each slice crosswise into 3-4 pieces. Sprinkle with salt and allow to sit for an hour. Pat dry.

Soak lentils ahead of time and boil until fully cooked. Set aside.

Combine onion, garlic, tomatoes, peppers, mint, tomato paste, salt, and pepper.

Spread half the vegetable mixture on the bottom of a skillet. Top with half the eggplant then half the lentils. Top with remaining eggplant, lentils, then vegetables. Pour olive oil over the top and sides. Drizzle with the pomegranate molasses. Cover and bring to simmer. Allow to simmer about 1- 1/2 hours.