Eggplant Lentil Stew with Pomegranate Molasses

Ingredients

• 1 (1 1/2-pound) globe eggplant (or enough eggplants for 1 1/2 pounds)
• Salt
• 1/2 cup brown lentils
• Water
• 2/3 cup extra virgin olive oil
• 1 medium onion , finely chopped
• 4 medium cloves garlic , minced
• 2 medium tomatoes , chopped
• 2 long green chiles , such as Anaheims—stemmed, seeded, and coarsely chopped
• 2 tablespoons mint leaves (spearmint), chopped
• 1 tablespoon tomato paste
• 1/4 teaspoon crushed red pepper
• 1/4 cup pomegranate molasses

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