Casserole of Lentils Eggplant and Mint

Ingredients

• 2 pounds long, slender eggplant
• Coarse salt
• ¾ cup dried green lentils (4 ounces)
• 2 pounds ripe tomatoes, halved, seeded, and grated
• 1 small onion, finely chopped
• 6 garlic cloves, chopped
• 1/3 cup loosely packed coarsely chopped fresh mint leaves
• 1 mild green chile, preferably Anaheim or Italian frying pepper, stemmed, seeded, and chopped
• 1 tablespoon Turkish sweet red pepper paste
• 1 tablespoon tomato paste, preferably homemade
• ¼ teaspoon Marash or Aleppo pepper
• ¼ teaspoon freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 3½ tablespoons imported pomegranate molasses or California pomegranate concentrate plus 1 teaspoon fresh lemon juice
• A 10-inch Spanish cazuela

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