Eggplant Casserole With Pomegranate

Ingredients

• 1 Cup organic lentils
• 1/2 Cup extra virgin olive oil
• 3 medium eggplants, sliced
• 1 large onion, roughly diced
• 5 garlic cloves, finely chopped
• salt and freshly ground black pepper
• 3 tomatoes, roughly chopped
• 3/4 Cups verjuice
• 1/2 Cup pomegranate molasses
• 2 Tablespoons rinsed and finely chopped preserved lemons
• 3 Tablespoons roughly chopped flat-leaf parsley leaves
• 3 Tablespoons roughly chopped mint leaves
• 14 Ounces quark or mascarpone

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