SUMAC-SCENTED EGGPLANT AND CHICKPEAS (SERVES 6)

INGREDIENTS:

½ cup olive oil

900g firm Italian eggplant, cut into 2.5cm cubes

Kosher salt and black pepper

1 (800g) can crushed tomatoes

1 tbs ground sumac

2 garlic cloves, peeled and chopped

2 tbs pomegranate molasses, plus more to taste

1 (400g) can chickpeas, drained 4 scallions, trimmed and sliced

½ cup chopped fresh mint or coriander Cooked white rice, for serving

½ cup Greek yoghurt, for serving Toasted pita, for serving (optional)

METHOD:

In a deep, wide pan, heat ¼ cup olive oil over medium-high until shimmering. Add half the eggplant, season with salt and pepper and cook, stirring occasionally, until tender and browned all over, about 8 minutes.

Transfer the eggplant to a large baking sheet to cool and repeat with the remaining olive oil and eggplant. Transfer to the baking sheet.

Add the tomatoes, sumac, garlic and 2 tablespoons pomegranate molasses to the skillet. Season with salt and pepper and simmer over medium-low until thickened, about 15 minutes.

Stir in the chickpeas, half the scallions, half the mint and ¼ cup water. Let simmer until flavours meld, about 2 minutes. Taste and adjust the seasoning, adding more pomegranate molasses if you like. The eggplant mixture should be a little textural, chunky even, with an assertive, tangy finish.

Divide the rice and eggplant mixture among wide, shallow bowls.

Dollop with yoghurt, sprinkle with the remaining scallions and mint, and serve with pita, if using. | The Washington Post