Eggplant And Lentil Stew With Pomegranate Molasses

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One 1 1/2-pound long, narrow eggplant


1/2 cup lentils


2/3 cup extra-virgin olive oil

1 medium onion, finely chopped

4 medium garlic cloves, minced

2 medium tomatoes, chopped

2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped

2 tablespoons chopped mint leaves

1 tablespoon tomato paste

1/4 teaspoon crushed red pepper

1/4 cup pomegranate molasses (see Note)

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