Main Course: Sweet and Sour Eggplant and Chickpeas

Borrowed almost intact from Martha Rose Shulman

This dish makes me weak at the knees.  I've heard that if pomegranate molasses is hard to source, you can make your own by reducing pomegranate juice until it reaches molasses consistency.

1 medium to large eggplant, halved lengthwise and cut into 1/2" slices
2+ Tbs. olive oil
2 large cloves garlic, minced
1 15 oz. can diced tomatoes, drained
1 tsp. sugar
2 Tbs. pomegranate molasses
1 15 oz. can chickpeas, drained
salt and black pepper to taste
2 Tbs. flat leaf parsley, minced

1. Preheat oven to 450 degrees F.  Line a baking sheet with foil and spray or brush with olive oil.  Place eggplant slices onto foil and spray or brush their upper surfaces with olive oil.  Bake for 20 minutes, or until the eggplant is lightly browned.  Remove baking sheet from the oven, and fold and crimp the foil to form a pouch around the roasted eggplant.  Allow to steam 20 minutes.

2. Heat 2 Tbs. olive oil over medium high heat in a large, lidded skillet.  Add garlic and cook about 30 seconds.  Stir in tomatoes, sugar, salt and pepper.  Mash tomatoes lightly with a fork until they break down somewhat.  Bring to a simmer and simmer uncovered for 10 minutes.

3. Add eggplant, pomegranate molasses and chickpeas to the skillet.  Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally, until eggplant becomes very soft and begins to fall apart.  Adjust seasoning as necessary.

4. Serve over brown rice, topped with minced parsley.