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1
Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices.
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2
Score each slice on 1 side in a crosshatch pattern.
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3
Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet.
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4
Sprinkle with salt.
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5
Let stand for 1 hour.
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6
Meanwhile, in a small saucepan, cover the lentils with 2 inches of water and bring to a boil.
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7
Reduce the heat to moderate and simmer until tender, about 15 minutes.
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8
Drain the lentils.
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9
Coat a small enameled cast-iron casserole with 1 tablespoon of the olive oil.
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10
In a bowl, toss the onion with the garlic, tomatoes, green chiles, mint, tomato paste, crushed red pepper and 2 teaspoons of salt.
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11
Rinse the eggplant and pat dry.
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12
Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant.
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13
Cover with half of the lentils and half of the remaining vegetable mixture.
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14
Top with the remaining eggplant, lentils and vegetables.
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15
Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses.
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16
Bring the stew to a boil.
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17
Cover and cook over low heat until the eggplant is very tender, about 1 1/2 hours.
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18
Serve hot, warm or at room temperature.
