Turkish Eggplant (Aubergine) Lentil Stew - cooking recipe

Ingredients

1 large eggplant
1/2 cup lentils
water
2/3 cup extra virgin olive oil
1 onion, chopped
4 garlic cloves, chopped
2 tomatoes, chopped
2 anaheim chilies, seeded and chopped
2 tablespoons mint leaves
1 tablespoon tomato paste
1 pinch crushed red pepper flakes
1/4 cup pomegranate molasses
1/2 cup kosher salt

Preparation

Peel eggplant in strips, then cut lengthwise into strips.
Cut each strip into 3 pieces, salt heavily with kosher salt and let it sit in a colander for 1 hour.
Meanwhile, cover lentils with 2 inches of water and bring to a boil.
Lower to simmer and cook 15 minutes, drain.
In a bowl add 1 tbsp olive oil and onion, garlic, peppers, tomatoes, mint, tomato paste, and red pepper.
Rinse the eggplant and dry.
In a dutch oven layer half of the onion mixture.
Top with a layer of eggplant, and a layer of lentils.
Repeat.
Pour remaining olive oil around sides and over the top.
Drizzle with the pomegranate molasses.
Bring to a boil, lower heat to simmer and cook 1 1/2 hours.