- Medium saucepan
- Slotted spoon
- Paper towel
- 1½ Lbs eggplant
- 6 Tbls Good olive oil
- 1 Med. Onion chopped
- 4 Cloves garlic sliced
- 15 oz Chickpeas Rinsed
- 2 Tbls Pomegranate molasses (you can find this in the baking aisle at Whole Foods…less expensive than pomegranate juice, and lasts longer), or use pomegranate juice
- 28 Oz Whole tomatoes Chopped
- 2 Tsp kosher salt, or to taste
- 1 Tsp cinnamon
- ½ Tsp allspice
- Tsp Freshly ground black pepper
- 1½ Cup water
- Feta cheese crumbled
- 3-4 Tbls Fresh parsley, cilantro or mint, chopped
- Trim off eggplant stems and peel. Chop into medium-sized chunks. In a medium saucepan, heat 3 Tbls. oil and saute eggplant for about 5 minutes, until golden brown. With a slotted spoon, remove eggplant and place on a plate lined with a paper towel. To the pan, add remaining oil and onion and saute for about 5 minutes until pale in color. Add garlic and chickpeas and and saute for a couple more minutes, stirring occasionally to prevent garlic from burning. Add pomegranate molasses and tomatoes and return eggplant to pan. Sprinkle with salt, cinamon, allspice, and pepper. Add water and bring to a boil. Quickly reduce to a low simmer, cover, and cook for about 35-40 minutes.
- Serve warm or cold, topped with feta cheese and sprinkled with parsley, cilantro or mint. Eat with lots of good, crusty bread.
Tip: This dish can be made in advance and stashed away for a quick mid-week meal. You can also serve it alongside meat, such as grilled lamb chops or with beef.