Casserole of Lentils, Eggplant, and Mint

• 2 pounds long, slender eggplant
• Coarse salt
• 3/4 cup dried green lentils (4 ounces)
• 2 pounds ripe tomatoes, halved, seeded, and grated
• 1 small onion, finely chopped
• 6 garlic cloves, chopped
• 1/3 cup loosely packed coarsely chopped fresh mint leaves
• 1 mild green chile, preferably Anaheim or Italian frying pepper, stemmed, seeded, and chopped
• 1 tablespoon Turkish sweet red pepper paste
• 1 tablespoon tomato paste, preferably homemade
• 1/4 teaspoon Marash or Aleppo pepper
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 3 1/2 tablespoons imported pomegranate molasses or California pomegranate concentrate plus 1 teaspoon fresh lemon juice
• A 10-inch Spanish cazuela

1. At intervals, peel 3 lengthwise strips of skin from each eggplant, leaving it striped; cut each eggplant lengthwise into 6 slices.
2. In a large bowl, dissolve 1/4 cup coarse salt in 2 quarts water.
3. Add the eggplant, push it down to submerge it, and soak for at least 30 minutes.
4. Rinse and drain the eggplant and pat dry.
5. With the point of a knife, make a series of small slits along the edges of half of the eggplant slices.
6. Meanwhile, put the lentils in a small conventional saucepan, add enough water to cover by at least 2 inches, and bring to a boil.
7. Reduce the heat to medium and simmer until the lentils are about half cooked, 15 to 20 minutes.
8. Drain the lentils and set aside.
9. In a mixing bowl, combine the grated tomatoes, onion, garlic, 2 tablespoons of the mint, the green chile, red pepper paste, tomato paste, Marash pepper, 1 tablespoon coarse sea salt, and black pepper.
10. Brush the cazuela with 1 tablespoon of the olive oil.
11. Arrange the snipped eggplant slices over the bottom in a single layer.
12. Top with half of the lentils and half of the tomato mixture; repeat with the remaining eggplant, lentils, and tomato.
13. In a small bowl, whisk together the pomegranate molasses and remaining olive oil; drizzle over the top.
14. Cover and bring to a boil; remove the over and cook over low heat for 1 1/2 hours.
15. Remove from the heat and let cool for at least 2 and up to 6 hours.
16. Serve at room temperature, with the remaining shredded mint scattered on top.
17. If using an electric or ceramic stovetop, be sure to use a heat diffuser with the clay pot.

long, salt, green lentils, tomatoes, onion, garlic, mint leaves, green chile, turkish sweet red pepper, tomato paste, pepper, freshly ground black pepper, extra virgin olive oil, pomegranate molasses, spanish cazuela

Taken from www.cookstr.com/recipes/casserole-of-lentils-eggplant-and-mint (may not work)