Eggplant stew

1

Cut the eggplants in long slices. Cut the onions and garlic cloves. Cut the dried tomatoes in smaller pieces

2

Heat some olive oil in a frying pan. Add the eggplant slices and the oregano. Bake all the pieces gold brown. (If needed fry them in different batches to make sure they get brown - very important for the flavor). When they are all nicely baked, put them all back in the pan and add the onion, garlic and chiliflakes. Fry for a few minutes before adding the maple syrup. Stir well

3

Add the canned tomatoes, the dried tomatoes and the water. Bring to boil. Turn the heat to low, put the lid on the pan and let it simmer for 15 minutes. In the meantime, cut all garnish (pistachios, dill and parsley). Take of the lid and let the stew simmer for another 5 minutes. Season with salt and pepper. (Don’t forget to bake the pita bread)

4

Divide the stew among the plates (or spoon the stew on a nice serving platter). Garnish with the pomegranate seads, the pistachios, dill and parsley and grate the lemon over it. Serve with the pita bread