Lebanese Eggplant Stew
 
 
Makes 4-6 servings
Ingredients
  • 2 large eggplants (about 2 pounds), cut into 1" cubes
  • ¼ cup olive oil, divided
  • ½ onion, diced
  • 2 garlic cloves, minced
  • 1 28 oz. can whole peeled tomatoes
  • 1 15 oz. can chickpeas, rinsed and drained (see notes)
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • ½ teaspoon ground allspice
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Preheat broiler. Place eggplant on a baking sheet lined with foil. Drizzle with 2 tablespoons olive oil and toss to coat. Spread eggplant in a single layer. Broil, flipping once, until eggplant is charred, about 8 minutes. Remove from the oven and set aside.
  2. In a large pot, heat remaining 2 tablespoons olive oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
  3. Add garlic and cook for 1 minute.
  4. Add tomatoes with juice, crushing with your hands as you add them, and ½ cup water. Add broiled eggplant, chickpeas, pomegranate molasses, sugar, salt and allspice. Stir and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 40 minutes.
  5. Top eggplant stew with parsley and serve with za'atar pull-apart bread or steamed rice.
Notes
For a nicer presentation, remove the chickpeas skins. It doesn't take long and is worth the effort, in my opinion.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/lebanese-eggplant-stew/