Rummanieh

Prepare the Eggplant, Lentils, Pomegranate sauce: chop the main ingredients from the recipe, finely dice the onion and garlic.

Heat oil in a heavy-bottomed pot; sauté the onion until soft, then add the garlic and spices from the recipe.

Add the Eggplant, Lentils, Pomegranate sauce and cook for a few minutes so the ingredients are coated with the aromatic base.

Pour in the liquid or tomato base if included in the recipe; season with salt and stir.

Simmer over low heat until the main ingredients are tender and the sauce has thickened.

Let the dish rest for 5 minutes and serve with the recommended side dish or bread.