Recipe courtesy of:
Fatfree Vegan Kitchen

Mussaka

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

If you're using regular eggplant, you can cut it into 1-inch cubes. I used the long Japanese kind and cut them into 1 1/2-inch pieces which I then quartered lengthwise, so that my slices were long and thin.

Spray a large, non-stick pot with olive oil and sauté the onion on medium-high until translucent. Add the garlic and the eggplant, and sauté 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.

When it's done, serve it 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.

Makes 4 servings, each containing 199 Calories (kcal); 2g Total Fat; (7% calories from fat); 8g Protein; 41g Carbohydrate; 0mg Cholesterol; 512mg Sodium; 9g Fiber.

Copyright 2007 Susan Voisin and Fatfree Vegan Kitchen
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