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 cloves garlic, minced
• 2 medium tomatoes, chopped
• 2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped
• 2 tablespoons chopped mint leaves (spearmint)
• 1 tablespoon tomato paste
• 1/4 teaspoon crushed red pepper
• 1/4 cup pomegranate molasses