Eggplant Moussaka

Preparation

1. Fry Eggplant dices and keep aside on a paper to drain off excessive oil.
2. In a thick bottom pan saute chopped onion and garlic in olive oil.
3. Add Fresh tomatoes and followed by Puree, cook till a smooth consistency is formed.
4. Sprinkle cumin powder.
5. Add chickpeas and cook for some time avoiding them to mash.
6. Once it is ready put eggplant in and toss it thoroughly.
7. Season it with salt and pepper.
8. Finish it with pomegranate molasses and parsley.
9. Drizzle some olive oil before serving.