Eggplant Lentil Stew with Pomegranate Molasses

A few weeks ago I was wondering what to do with the end-of-season eggplants, tomatoes, and chiles from our garden and stumbled across this recipe from Food and Wine, which also calls for pomegranate molasses.
The recipe comes from the coastal town of Antakya, Turkey. The ingredients are layered and not stirred, so the flavors of the different ingredients stay distinct.
The stew is best when made ahead and allowed to mellow for a few hours before serving. I thought it needed just a touch of honey, which I will probably add next time.

Eggplant Lentil Stew with Pomegranate Molasses Recipe

Ingredients

• One 1 1/2-pound globe eggplant (or enough eggplants for 1 1/2 pounds)


• 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 and coarsely chopped


• 2 Tbsp chopped mint leaves


• 1 tablespoon tomato paste


• 1/4 teaspoon crushed red pepper


• 1/4 cup pomegranate molasses

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