Going Greek…

EGGPLANT AND DRIED MIX BROTH STEW

1. One 1 1/2-pound long, narrow eggplant
2. Salt
3. 1/2 cup dried mix broth (pre-soaked overnight)
4. Water or red wine
5. 2/3 cup extra-virgin olive oil
6. 1 medium onion, finely chopped
7. 4 medium garlic cloves, minced
8. 2 medium tomatoes, chopped
9. 2 long green chillies stemmed, seeded and coarsely chopped 
10. 1 tablespoon tomato paste
11. 1/4 teaspoon crushed red pepper
12. 2 tbsp. brown sugar or honey (i don’t have pomegranate molasses)

DIRECTIONS

1. 1. Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. Score each slice on 1 side in a crosshatch pattern. Cut each slice crosswise into 3 pieces and set on a rimmed baking sheet. Sprinkle with salt. Let stand for 1 hour.

   2. Meanwhile, in a small saucepan, cover the broth mix with 2 inches of water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 15 minutes. Drain the mix broth.

   3. Coat a small enamelled cast-iron casserole with 1 tablespoon of the olive oil. In a bowl, toss the onion with the garlic, tomatoes, green chillies, mint, tomato paste, crushed red pepper and 2 teaspoons of salt.

   4. Rinse the eggplant and pat dry. Spread 1/2 cup of the vegetable mixture in the casserole and top with half of the eggplant. Cover with half of the lentils and half of the remaining vegetable mixture. Top with the remaining eggplant, broth mix and vegetables. Pour the remaining olive oil around the side and over the vegetables, then drizzle with the pomegranate molasses.

   5. Bring the stew to a boil. Cover and cook over low heat until the eggplant is very tender, about 1 1/2 hours. Serve hot, warm or at room temperature

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