Eggplant and Lentil Stew with Pomegranate Molasses

Ingredients

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

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