A Rainy Day Recipe

A comforting recipe on an otherwise gloomy day- the addition of chilies and crushed red pepper gives the dish heat while the pomegranate molasses provides a welcome sweetness:

Lentil and Eggplant Bake
Ingredients:
1 1/2 lbs (approx. 1 large) eggplant
5 oz brown lentils
6 fl oz extra virgin olive oil
7 oz Spanish onion, finely diced
2 garlic cloves, minced
8 oz (approx. 2 medium) tomatoes, diced
3 oz (approx. 2 medium) Anaheim chilies, seeded and chopped
2 tbsp fresh mint leaves, chopped
1 tbsp tomato paste
1/4 tsp crushed red pepper
2 fl oz pomegranate molasses
2 tsp salt (plus more as needed)
Preparation:
1. Cut eggplant lengthwise into slices and score each slice. Sprinkle slices with salt to draw out moisture and allow to sit for 30 minutes.
2. Cook lentils according to package directions, drain and reserve.
3. Heat oven to 350 deg. Coat a large gratin dish with a thin layer of extra virgin olive oil, reserving the rest.
4. In a large bowl combine drained lentils, onions, garlic, tomatoes, chilies, mint, tomato paste, red pepper flakes, and 2 tsp salt.
4. Remove salt from eggplant slices and pat dry. Further cut eggplant slices into cubes and add the cubes to the vegetable mixture. Mix well.
5. Transfer mixture to the prepared gratin dish and drizzle the remaining extra virgin olive oil over and around the mixture. Drizzle pomegranate molasses evenly over the top.
6. Cover the dish with aluminum foil and transfer to the oven. Bake for 1 1/2 hrs, then uncover and bake for an additional 1/2 hr.

While it may not be the most aesthetically pleasing dish, what it lacks in presentation, it provides in taste. As it sits and the ingredients have time to meld, layers of flavor develop and it becomes nearly impossible to pass up seconds.