Serves 4

2 each eggplant cut into 1-inch cubes
Extra Virgin olive oil
Kosher Salt
3 cloves garlic crushed
1 pound tomatoes skinned and chopped
4 teaspoons sugar
Black pepper to taste
1 1/2 tablespoon Pomegranate molasses
14 ounces chickpeas
2 tablespoons Flat leaf parsley chopped


Pan fry the eggplant cubes till golden, place on paper towels to absorb excess oil. In a saucepan, heat the garlic in olive oil for seconds only, until it changes color, then add tomatoes and squash them gently. Add sugar, salt and black pepper, cook for 15 minutes. Add pomegranate molasses, add the eggplant and chickpeas and simmer for 20 minutes or until eggplant is soft. Sprinkle with Chopped parsley