Eggplant Lentil Stew with Homemade Pomegranate Molasses

Name: Eggplant-Lentil Stew with Homemade Pomegranate Molasses
Ingredients: For the Pomegranate Molasses (makes 1 cup); • 3 cups 100% Pomegranate juice, no sugar added; • 1/3 cup freshly squeezed orange juice; • 1/2 a packed cup organic brown sugar; • 1 cinnamon stick + 2 star anise; For the stew; • 3 medium eggplants, about 2 pounds; • 1/2 cup brown lentils, rinsed and drained; • 3/4 cups olive oil, divided, (I used Kalamata olive oil); • 1 medium onion, finely chopped; • 4 garlic cloves, minced; • 3- 4 medium Roma tomatoes, quickly blanched, peeled and chopped; • 3 long green Anaheim chiles, stemmed, seeded and coarsely chopped; • About 10-12 petted Kalamata olives, cut in half; • 2 tablespoons chopped mint leaves; • 1 tablespoon tomato paste; • 1 (8oz) can tomato sauce (I used 100% natural Hunt’s, no salt added); • 1/4 teaspoon crushed red pepper; • Sea or Kosher salt to taste; • 1/3 cup pomegranate molasses, divided