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Ingredients
  • subheading: For the eggplant:
  • 2 to 3 medium sized eggplants
  • salt to sprinkle
  • 2 tbsp olive oil
  • subheading: For the rest of the dish:
  • 2 onions, thinly sliced
  • 6 garlic cloves, sliced
  • 2 tomatoes, diced in pretty big pieces
  • 3 tbsp tomato paste
  • 1 tbsp pomegranate molasses See Notes
  • 1 tsp seven spices or mixed spices
  • ½ tsp cinnamon powder
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 can crushed tomatoes 14.5 oz, 400 g
  • ½ cup water
  • 1 can chickpeas, drained.
  • 1 green bell pepper, diced
  • 2 tbsp olive oil
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