Eggplant-lentil stew with homemade pomegranate molasses
Ragout and stew
This very flavorful vegetarian stew comes from the coastal town of Antakya in Turkey. I adapted the recipe from Food and Wine magazine and adjusted it to my taste. I also made my own Pomegranate Molasses. This dish is best when made ahead and allowed to mellow for some time before serving. I cooked the stew in the morning and we had it for a late lunch with French Fries and topped with a delicious garlic, herbs and walnut yogurt sauce.
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