Lebanese Eggplant Maghmour Stew

Directions

1. Pre-heat oven to 350 F
2. Cut the eggplants lengthwise into quarters and cut again into large cubes
3. Season the cubes with a sprinkling of salt and place in a colander for 20 minutes
4. Bring a small pot of salted water to a boil and cook the diced potatoes until tender, about 15 minutes, then drain and set aside
5. Rinse the eggplant under cold water and drain as much of the moisture as possible
6. Toss the eggplant with 1/4 cup of olive oil and place on a parchment-lined sheet and roast in the oven until tender, about 20-25 minutes
7. Sauté the onion in the remaining 1/4 cup of olive oil over medium heat until translucent
8. Add the bay leaves, cinnamon, cumin, garlic, and oregano and cook for about 2-3 minutes or until garlic is toasted and seems soft
9. Add the tomato, zucchini, and red pepper, reduce heat to low, and add the molasses, lemon zest and juice, chickpeas, and potatoes
10. Season the stew with salt and pepper and allow to cook for 20 minutes, adding some of the chickpea liquid if the consistency of the stew gets to be too thick
11. Add the roasted eggplant and stir gently to not break up the eggplant
12. Stir in the tahini and cook for another 5 minutes so the eggplant is nice and warm, tasting and seasoning with salt and pepper if needed
13. Serve alongside couscous and garnish with fresh chopped mint and 2 tbsps of your favorite plant-based or cow's milk yogurt