Lebanese Eggplant Stew

• Vegan
• Gluten free

• Produce

  • 1 15 oz. can Chickpeas
  • 2 Eggplants, about 2 pounds, large
  • 2 Garlic cloves
  • 1/2 Onion
  • 2 tbsp Parsley, fresh
  • 1 28 oz. can Tomatoes, whole

• Condiments

  • 1 tbsp Pomegranate molasses

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 1 tsp Sea salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on twoofakindcooks.com

Description

Ingredients

• 2 large eggplants (about 2 pounds), cut into 1 cubes
• ¼ cup olive oil, divided
• ½ onion, diced
• 2 garlic cloves, minced
• 1 28 oz. can whole peeled tomatoes
• 1 15 oz. can chickpeas, rinsed and drained (see notes)
• 1 tablespoon pomegranate molasses
• 1 teaspoon sugar
• 1 teaspoon sea salt
• ½ teaspoon ground allspice
• 2 tablespoons chopped fresh parsley

Directions

• Preheat broiler. Place the eggplant on a baking sheet lined with foil. Drizzle with 2 tablespoons olive oil and toss to coat. Spread eggplant in a single layer. Broil, flipping once, until eggplant is charred, about 8 minutes. Remove from the oven and set aside.
• In a large pot, heat remaining 2 tablespoons olive oil on medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
• Add garlic and cook for 1 minute.
• Add tomatoes with juice to pot, crushing with your hands as you add them, and ½ cup water. Add broiled eggplant, chickpeas, pomegranate molasses, sugar, salt and allspice. Stir and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 40 minutes.
• Top eggplant stew with parsley and serve with zaatar pull-apart bread or steamed rice.