EGGPLANT LENTIL STEW WITH POMEGRANATE MOLASSES

By grinder

Ingredients

• 1.5 lbs. of eggplant
• Salt
• 1/2 cup brown lentils
• Water
• 2/3 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 medium garlic cloves, minced
• 2 medium tomatoes, chopped
• 2 long green chiles, such as Anaheims, stemmed, seeded, coarsely chopped
• 2 tablespoons chopped mint leaves
• 1 tablespoon tomato paste
• 1/4 teaspoon crushed red pepper
• 1/4 cup pomegranate molasses

Preparation

Step 1

Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Score each slice on 1 side in a crosshatch pattern. Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet. Sprinkle with salt. Let stand 1 hour.
•In a small saucepan, cover lentils with 2” of water and bring to a boil. Reduce heat to moderate and simmer until tender, about 15 minutes. Drain lentils.
•Coat a small {3-quart} enameled cast-iron casserole with 1 tablespoon of the olive oil.
•In a bowl, toss onion with garlic, tomatoes, green chiles, mint, tomato paste, crushed red pepper and 2 teaspoons salt.
•Rinse eggplant and pat dry. Spread ½ cup of the vegetable mixture in the casserole and top with half of the eggplant. Cover with half of the lentils and half of the remaining vegetable mixture. Top with the remaining eggplant, lentils and vegetables. Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses.
•Bring stew to a boil. Cover and cook over low-heat until the eggplant is very tender, about 1½ hours. Serve hot, warm or at room temperature.