Categories: Lebanese, Middle Eastern, Vegetarian

Ingredients

• 500g baby or large aubergines
• 5 tablespoons olive oil
• 1 to 2 onions, peeled and sliced thinly
• 10-12 small cloves of garlic, peeled and slivered thickly
• 150 g chickpeas, soaked, rinsed, drained and precooked
• 1 1/2 tablespoons pomegranate molasses
• 500g tomatos, rinsed, peeled, seeded and quartered
• 1 1/2 teasons salt to taste
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon freshly ground black pepper
• 200 ml water
• mint and feta to sprinkle over

Directions

1. Trim the stems of the baby aubergines.

2. Peel to look like Edwardian circus tents, leaving lengthways stripes about 1 1/4 cm wide.

3. If you’re using large aubergines instead, cut them into 1 1/4 cm cubes.

4. In a pan heat 3 tablespoons of olive oil over medium heat and saute the aubergines for a few minutes until golden brown.

5. With a slotted spoon, remove to a side dish and reserve.

6. To the pan add the remaining oil, the onion and the garlic and saute, stirring constantly, until pale in colour and soft, about 5 minutes, adding more oil if necessary.

7. Add the cooked chickpeas and stir occasionally for 5 minutes, then add the pomegranate molasses.

8. Return the aubergines to the pan and add the tomatoes, sprinkle with salt, cinnamon, allspice and black pepper and add the water.

9. Bring to the boil and quickly reduce the heat to moderately low.

10. Cover and simmer for about an hour (they may be ready after 40 minutes or so if you’re using a large flat pan or the cubed large aubergines).

11. Serve warm with plenty of chopped mint and crumbled feta, and couscous or bread.

12. It keeps in the fridge for 3-5 days.

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