Eggplant And Tomato Stew With Pomegranate Molasses

1. 1

   Preheat the oven to 425u00b0F. Line a baking sheet with parchment paper. Spread the eggplant on the prepared baking sheet. Sprinkle with 1 teaspoon salt and 1 tablespoon of the oil. Bake for 40 minutes, stirring gently every 10 minutes to prevent sticking.

2. 2

   While the eggplant cooks, combine the split peas with the water in a saucepan. Bring to a boil, then turn down the heat and simmer, covered, for about 40 minutes, until the peas are tender. Drain and season with 1 teaspoon salt.

3. 3

   Heat the remaining 4 tablespoons oil in a Dutch oven or a large, deep skillet over medium-high heat. Add the onion and cook for 10 minutes, until it starts to darken, then cook slowly over low heat for about 30 minutes, until it is dark brown and about half its original volume.

4. 4

   Add the eggplant, tomatoes, turmeric, cinnamon, pomegranate molasses, garlic, split peas, and 1 teaspoon salt. Add the stock and bring to a boil, then lower the heat and simmer, partially covered, for 1 hour. Uncover and simmer for 15 minutes, until the stew is thick. Turn off the heat and let the stew rest for 15 to 30 minutes. Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.