Ingredients

The following ingredients have 4 Servings
  • 1 pound eggplants (3 long Japanese eggplants or 1 large globe)
  • 1 large onion (sliced thin)
  • 6 cloves garlic (sliced)
  • 1 16- ounce can chickpeas (drained and rinsed)
  • 1 tablespoon pomegranate molasses (see comments for substitutes or use pom juice mixed with agave or sugar)
  • 1 15- ounce can diced tomatoes
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • generous pinch of cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup water
  • 1 tablespoon tomato paste
  • salt (to taste)
  • fresh mint leaves for garnish

Instruction

  • If you’re using regular eggplant, you can cut it into 1-inch cubes. I used the long Japanese kind and cut them into 1 1/2-inch pieces which I then quartered lengthwise, so that my slices were long and thin.
  • Heat a large, non-stick pot and sauté the onion on medium-high until translucent, adding a splash or two of water or broth if it begins to stick. Add the garlic and the eggplant, and sauté for about 3 minutes more. Add all the remaining ingredients, except the mint, and bring to a boil. Turn the heat to low and simmer, covered, for about 30-40 minutes, until the eggplants are tender.
  • Serve sprinkled with chopped fresh mint. I served it as a main dish over couscous, but you could serve it with a whole grain or pita bread or alone as an appetizer.