Lebanese Eggplant Maghmour Stew

Ingredients

• 3 firm, medium eggplants
• 1 pound medium yukon gold potatoes, diced
• 1/2 cup olive oil
• 2 medium onions, thinly sliced
• 3 bay leaves
• 1/4 teaspoon ground cinnamon
• 2 tablespoons minced garlic
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons cumin
• 28 ounces canned diced tomatoes
• 1 zucchini, diced
• 2 red bell peppers, largely diced
• 1/2 cup pomegranate molasses (can be substituted with cranberry or pomegranate juice
• 1 lemon
• 1 can chickpeas and its liquid
• 1/2 cup tahini
• salt and black pepper to taste
• 1 cup cooked couscous
• 1/2 cup chopped fresh mint
• 2 tablespoons plant-based or cow's milk yogurt

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