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Eggplant, Tomato and Chickpea Stew
- 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 ounce chick peas
- 2 tablespoons Flat leaf parsley chopped
Directions:View on PBS Food
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