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
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.
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.
Add garlic and cook for 1 minute.
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.
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/