Ingredients

• One 1 1/2-pound eggplant (or enough eggplants for 1 1/2 pounds)
• Water
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 2/3 cup extra-virgin olive oil
• 1/2 cup brown lentils
• 2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped
• 1/4 cup pomegranate molasses
• 2 Tbsp chopped mint leaves
• 4 medium garlic cloves, minced
• 1 tablespoon tomato paste
• Salt
• 1/4 teaspoon crushed red pepper