Spicy Eggplant Roll-ups with Tomato, Garbanzos, and Pine Nuts

  • 3 large, firm eggplants, cut lengthwise in 1/2″ slices
  • 1/4 cup olive oil
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 1 28-oz can diced tomatoes
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 Tbsp pomegranate molasses
  • Salt and freshly ground black pepper, to taste
  • 1 14-oz can garbanzo beans
  • 1/2 cup toasted pine nuts
  • Fresh mint leaves

Preheat oven to 450°F.  Lightly oil 2 baking sheets.  Brush both sides of eggplant slices with oil and place on baking sheets in a single layer.  Roast, turning once, for about 15 minutes until golden and tender.  In a large skillet, heat 2 Tbsp olive oil over medium heat.  Add onion and garlic and cook, stirring until translucent and soft.  Add tomatoes, spices and pomegranate molasses.  Bring to a simmer and add salt and pepper to taste.  Simmer for about 15 minutes until slightly thickened.  Add garbanzos and cook 10-15 minutes more.  Stir in half of the pine nuts.  Serve room temperature eggplant slices rolled up around the thickened tomato-garbanzo sauce.  Secure with a toothpick, top with chopped mint, the reserved pine nuts and a dollop of plain yogurt.