

Persian Eggplant Stew (Khoresh Bademjan)
3 lb. Barilla Red Lentil Penne
3 ea. medium eggplants, peeled and small diced
9 ea. garlic cloves, chopped
1 tbsp. tumeric
2 qt. canned chopped tomatoes
¾ cup pomegranate molasses
salt and pepper, to taste
¾ cup extra virgin olive oil
3 ea. onions, sliced thin
3 tbsp. cumin
1 tbsp cinnamon
1½ cup water
¾ cup lemon juice