Lebanese Eggplant Moussaka

Directions

1. 1
   Trim the stems off of the eggplant and peel lengthways stripes about ½” wide. Then chop into ½” cubes.
2. 2
   Heat 2 tablespoons oil in a large saute pan over medium heat, add the chopped eggplant and saute until golden brown, about 5~7 minutes.
3. 3
   Remove to a plate and set aside.
4. 4
   In the same pan, heat the remaining 2 tablespoons oil and add onions and the garlic.
5. 5
   Saute until onions are soft and translucent, about 5 minutes.
6. 6
   Add the cooked chickpeas and cook for 5 more minutes.
7. 7
   Next add the pomegranate molasses.
8. 8
   Mix well.
9. 9
   Return the eggplant to the pan along with the tomatoes, salt, ground cinnamon, allspice and pepper.
10. 10
    Mix well and cook for 2 minutes.
11. 11
    Add 1 cup of water and simmer for 20~30 minutes until eggplant is completely tender and cooked through. Cooking time depends on which eggplant was used. Cubed globe eggplant cook much faster than the whole baby ones.