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This is an easy way to make pomegranate molasses if you do not have access to a Middle Eastern grocery store, but can get a good quality Pomegranate juice.", "Partially peel the eggplants so they have lengthwise stripes; then cut it lengthwise into 4 slices. Cut each slice crosswise into 3 pieces and place in a large colander over a bowl. Sprinkle each side with some salt. Let stand for 1 hour.", "In a small saucepan, cover the lentils with 2 inches of water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 15 minutes. Drain the lentils.", "Coat a wide (3-4quarts) enameled cast-iron pot with 2 tablespoons of the olive oil. In a large bowl, toss the onion with the garlic, tomatoes, green chilies, mint, tomato paste and sauce, olives, crushed red pepper and about 2 teaspoons of salt.", "Rinse well the eggplant slices and thoroughly pat dry. Spread about 1 cup of the vegetable mixture in the casserole and top with half of the eggplant. Cover with half of the lentils and half of the remaining vegetable mixture, drizzle with half of pomegranate molasses.", "Top with the remaining eggplant slices, lentils and vegetables. Pour the remaining olive oil around the side and over the vegetables, and then drizzle with the remaining pomegranate molasses.", "Bring the stew to a boil; cover and cook over low heat, occasionally shaking the pot (to prevent scorching the bottom layer), until the eggplant is very tender, about 1 hour or a little more. Serve hot, warm or at room temperature.", "To make the yogurt sauce: In the bowl of food processor combine 3 chopped garlic cloves, 1/2 cup toasted walnuts, 2 tablespoons of each, parsley and mint, 1 teaspoon coarse salt, a few grinds of black pepper and 2 tablespoons good olive oil. Process until the mixture resembles pesto consistency. Scrape into a mixing bowl and stir in 2/3 cup of Greek yogurt. Refrigerate until ready to use."]
