- 2 eggplants
- Extra virgin olive oil
- Salt
- 2 to 3 garlic cloves, crushed
- 1 pound tomatoes, skinned and chopped
- 2 teaspoons sugar
- Black pepper
- 1½ tablespoons pomegranate molasses
- One 14-ounce can chickpeas, drained
- 2 tablespoons chopped flat-leaf parsley
- Cut the eggplants in half lengthwise and then into ½-inch slices. Brush them generously with oil, sprinkle lightly with salt, and cook them under the broiler for 15 minutes, or on an oiled griddle, turning them over once. They do not need to be cooked through as they will be stewed further in the sauce.
- In a large saucepan, heat the garlic in 1 tablespoon olive oil for seconds only, stirring, until it just begins to color. Add the tomatoes and squash them gently in the pan. Add the sugar, salt, and black pepper and cook for 15 minutes. Add the pomegranate molasses, put in the eggplants and chickpeas, and simmer for 20 to 30 minutes, or until the eggplants are very soft.
- Serve sprinkled with chopped parsley.