Palestinian Pomegranate Lentil and Eggplant Stew

 Ingredients:

1 cup lentils, green or brown

1 kg eggplant, chopped into bite-size pieces

450g tomatoes, chopped (fresh or canned)

1 large onion, chopped

1 green chili, finely diced

1/2 cup olive oil

4 tbsp pomegranate molasses

1 tbsp tomato paste

2 tbsp honey

1 1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp chili flakes 

4-6 large garlic cloves, minced

4 tbsp fresh mint, chopped, or 1 tbsp dried mint

Directions:

Prepare the lentils by covering them with water. Bring to a boil and simmer for 20 minutes. When the lentils are done, drain them.

While the lentils are simmering, mix together the olive oil, pomegranate molasses, tomato paste, honey, salt, cumin, and chili flakes in a small bowl. 

In a large pot saute the onions in a little olive oil until translucent. Then add the tomatoes, green chili, eggplant, lentils, and the pomegranate molasses mixture. Stir to thoroughly combine. Bring to a boil and then simmer the mixture on a low heat for one and a half hours. 

10 minutes before the cooking time is up saute the chopped garlic and fresh mint in 1 tbsp of oil until it is fragrant and the garlic is just beginning to turn golden. Then add this to the large pot and stir to combine. 

Serve with pitas or rice, and a fresh cucumber salad.