1poundeggplants3 long Japanese eggplants or 1 large globe
1large onionsliced thin
1 16-ouncecan chickpeasdrained and rinsed
1tablespoonpomegranate molassessee comments for substitutes or use pom juice mixed with agave or sugar
1 15-ouncecan diced tomatoes
generous pinch of cayenne pepper
1/4teaspoonfreshly ground black pepper
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.
Heat a large, non-stick pot and sauté the onion on medium-high until translucent, adding a splash or two of water or broth if it begins to stick. 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.
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.
Each serving counts as 1 smart point on Weight Watchers Freestyle (TM) program.