Persian-style sweet and sour eggplant and chickpea stew

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The key ingredient is pomegranate molasses. Recipe from Martha Rose Shulman at the NYT: http://cooking.nytimes.com/recipes/1013763-sweet-and-sour-eggplant-tomatoes-and-chickpeas I added juice from half a lemon at the end for brightness. (Nov. 2015)