Toss eggplant cubes with olive oil and roast at 425F for 25 min or so, then set aside reduce oven heat to 350
2
Heat 2 tbsp olive oil over medium high heat
3
And caramelize onions
4
Stir frequently 6-8 min. Add tomatoes and garlic
5
Simmer until tomatoes soften, then add tomato paste
6
And pomegranate molasses and spices
7
Add the crushed tomatoes
9
And 1/2 cup water
10
Combine chickpeas, bell pepper and roasted eggplant in oven safe dish
11
And pour sauce on top
12
Cover with foil and bake 30-35 min
14
Swipe for full recipe
16
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