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
  1. Bring a large pot of water to a boil.
  2. In a large rondo, fry the onions and eggplant for 7-8 minutes.
  3. Add the garlic, cumin, turmeric, and cinnamon, and sauté for 3 minutes.
  4. Add the tomatoes and water, and bring to a simmer. Cook for 30 minutes or until thickened.
  5. Add the pomegranate molasses and lemon juice, then season to taste.
  6. Cook the pasta according to the directions. Drain and toss with the sauce.