Ingredients

• 1 large eggplant
• 1/2 cup lentils
• water
• 2/3 cup extra virgin olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 tomatoes, chopped
• 2 anaheim chilies, seeded and chopped
• 2 tablespoons mint leaves
• 1 tablespoon tomato paste
• 1 pinch crushed red pepper flakes
• 1/4 cup pomegranate molasses
• 1/2 cup kosher salt

Instructions

1. Peel eggplant in strips, then cut lengthwise into strips.

2. Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.

3. Meanwhile, cover lentils with 2 inches of water and bring to a boil.

4. Lower to simmer and cook 15 minutes, drain.

5. In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.

6. Rinse the eggplant and dry.

7. In a dutch oven layer half of the onion mixture.

8. Top with a layer of eggplant, and a layer of lentils.

9. Repeat.

10. Pour remaining olive oil around sides and over the top.

11. Drizzle with the pomegranate molasses.

12. Bring to a boil, lower heat to simmer and cook 1 1/2 hours.