Eggplant and Lentil Stew with Pomegranate Molasses

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Ingredients

  1. One 1 1/2-pound long, narrow eggplant
  2. Salt
  3. 1/2 cup lentils
  4. Water
  5. 2/3 cup extra-virgin olive oil
  6. 1 medium onion, finely chopped
  7. 4 medium garlic cloves, minced
  8. 2 medium tomatoes, chopped
  9. 2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped
  10. 2 tablespoons chopped mint leaves
  11. 1 tablespoon tomato paste
  12. 1/4 teaspoon crushed red pepper
  13. 1/4 cup pomegranate molasses (see Note)

Description

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