Summary

Ingredients

• 3 eggplant (s), long, slender
• 100 g lentils, reen
• 1 medium onion (s)
• 4 cloves garlic
• 3 bell peppers (banana peppers, the long thin, often light green)
• 3 tomato (s)
• 2 tablespoon mint, fresh
• 1 tablespoon paprika paste, spicy (Aci Biber Salcasi)
• 1 tablespoon tomato paste
• 0.5 tablespoon ½ sugar
• 2 tablespoon olive oil
• 3 tablespoon pomegranate syrup, more sour
• salt and pepper

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Instructions

1. Halve the aubergines lengthways and then quarter. Salt and let steep for 1 hour. Cover the lentils with water and let them cook until they are soft (takes about 20 minutes).
2. Finely chop the onion, garlic and mint. Halve, core and cut the peppers into strips. Dice the tomatoes.
3. Mix the onion, garlic, banana peppers, tomatoes, mint, paprika paste, tomato paste and sugar in a bowl and season with salt and pepper.
4. Put 1 tablespoon of olive oil in a small cast iron saucepan. Pour 1/3 of the vegetable mixture from the bowl, then half of the eggplant and half of the lentils. Layer 1/3 of the vegetable mixture again, the rest of the eggplant, the rest of the lentils and now the rest of the vegetable mixture in the pot.
5. Pour one tablespoon of olive oil and the pomegranate syrup over the vegetables. Close the pot tightly and simmer for 60 - 90 minutes on a low heat.
6. Tastes delicious with yogurt and flatbread or rice. Of course you can also serve meat, lamb chops or kofta go well.