MussakaSubmitted by: YANKEEFANGIRL
1 pound eggplants (3 long Japanese eggplants or 1 large globe)
olive oil spray
1 large onion, sliced thin
6 cloves garlic, sliced
1 16-ounce can chickpeas, drained and rinsed
1 tablespoon pomegranate molasses (see comments for substitutes or use pom juice mixed with agave or sugar)
1 15-ounce can diced tomatoes
1/2 teaspoon cinnamon
1/4 teaspoon allspice
generous pinch of cayenne pepper
1/4 teaspoon freshly ground black pepper
3/4 cup water
1 tablespoon tomato paste
salt, to taste
fresh mint leaves for garnish
Spray a large, non-stick pot with olive oil and sautÃ© the onion on medium-high until translucent. Add the garlic and the eggplant, and sautÃ© for about 3 minutes more. Add all the remaining ingredients, except the mint, and bring to a boil. Turn the heat to low and simmer, covered, for about 30-40 minutes, until the eggplants are tender.
Serve sprinkled with chopped fresh mint. I served it as a main dish over couscous, but you could serve it with a whole grain or pita bread or alone as an appetizer.
Number of Servings: 4
Recipe submitted by SparkPeople user YANKEEFANGIRL.