This delicious vegetable stew includes eggplant, lentils, tomatoes, Anaheim chilies, mint, and lentils, slowly cooked with a generous glug of olive oil and pomegranate molasses. Exceptional results are achieved by baking the stew in a covered pan in Convection, as the circulating heated air ensures no evaporation of liquids, allowing the vegetables to simply melt.

The preparation is extremely simple, as the raw vegetables are mixed with the seasoning and layered into the pan with the cooked lentils and sliced eggplant. The lentils can be steamed in the steam oven or cooked with water in a covered pan for 20 - 25 minutes until softened.  The original recipe specified cooking the stew in a small heavy saucepan; however, if you don't have a suitable oven-safe saucepan, it can be baked in a tightly covered small casserole or souffle dish.

Pomegranate molasses can be found at a Middle Eastern grocery store or ordered online. It can also be added to marinades, salad dressings, cocktails, or desserts. 

INGREDIENTS

1 large narrow eggplant

½ cup dry lentils, rinsed

Water for cooking the lentils

1 medium onion, chopped into ½" dice

4 cloves garlic, minced

2 ripe tomatoes, chopped

1 Anaheim or another long green chile, cut into ½" dice

2 tbsp fresh  mint leaves, chopped

1 tbsp tomato paste

¼ tsp dried chili flakes

¾ cup olive oil

¼ cup pomegranate molasses

PREPARATION

Peel a few strips from the eggplant so it has lengthwise stripes.  Cut the eggplant into 1⁄2" thick slices and place on a rimmed baking sheet.  Score a crosshatch pattern into each slice and sprinkle the slices evenly with kosher salt.  Set aside 30 minutes to an hour, then rinse and pat dry before using.

Place the lentils in a small pan and cover with about 2" of water. Bring to a boil, then simmer until tender.  Alternatively, steam the lentils in the Steam oven using the steam mode.

Heat the oven in the Convection or Convection Bake mode to 325 F.

Combine the onion, garlic, tomatoes, green chilies, mint, tomato paste, and chili flakes in a bowl. Add a teaspoon of salt and some freshly cracked pepper.

Lightly oil the saucepan or baking dish, then spread a large scoop of the vegetable mixture on the bottom of the pan.  Arrange half the eggplant slices over the vegetables and top with half of the lentils. Continue layering to use all the vegetables and lentils.  Pour the olive oil over the vegetables, then drizzle with the pomegranate molasses.

Cover the pan and bake for 50 minutes to one hour until the vegetables have completely softened.

Serves 4 - 6