Braised Chickpeas and Eggplant with Tomato and Pomegranate Molasses

INGREDIENTS

1 eggplant, halved lengthwise and then cut into wedges or chunks

Olive oil

1 large yellow onion, diced

3 large cloves of garlic, finely chopped

~18 oz container crushed tomatoes (I like Jovial Foods brand)

1 or 2 cans of chickpeas (I used 2)

1/4 cup pomegranate molasses

Pinch of sugar

Salt 

Pepper

Red chili flakes

Parsley 

Mint

METHOD

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper. 

2. Salt eggplant wedges and allow to sweat. Once water droplets form, wipe with a paper towel and then place on baking sheet (this step is optional). Brush generously with olive oil and season with salt and pepper. Roast in the oven until golden and tender.

3. In a pot, heat up olive oil. Add in onion and cook until soft and golden brown. Then, add in garlic, salt, pepper, and a touch of chili flakes and saute for a few more minutes.

4. Add in tomatoes, a pinch of sugar, and 1 cup of water and bring to a simmer.

5. Add in chickpeas, eggplant, pomegranate molasses, salt, and pepper. Cover and simmer for 15-30 minutes. Taste and adjust for seasoning.

6. Garnish with herbs and enjoy!