Lebanese Moussaka Maghmour

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1. 1Step 1: Heat oven to 425 F (220C). Peel the eggplant, leaving some strips of skin attached. Dice into 1.5-2 inch cubes, and sprinkle generously with salt. Leave aside for 10 minutes or so while oven heats, over a colander if you can to get rid of some of the moisture.
2. 2Step 2: Pat dry, and arrange single layer in a baking pan. Drizzle with olive oil, and toss with hands to coat evenly. Roast for 25-30 minutes, tossing around halfway through cooking time, until golden brown and cooked through. Reduce oven temperature to 350 F (180C). Alternately, you can air fry at 375 F (190C) for 15-18 minutes, shaking the air fryer basket several times throughout the process.
3. 3Step 3: Heat the remaining 2 tbsp of olive oil in a large skillet or dutch oven (oven safe if you have) over medium high heat. Add the sliced onions and cook until caramelized and golden brown, 8-10 minutes, tossing frequently throughout.
4. 4Step 4: Add the sliced garlic and diced tomatoes, then lower the heat to medium and simmer for five minutes.
5. 5Step 5: Add the tomato paste to the pan, and saute for 30 seconds before adding the pomegranate molasses if using, along with the seven spices, cinnamon, pepper, and salt.
6. 6Step 6: Add the crushed tomatoes and the water and simmer for a few minutes. Start with 1/2 cup of water, and if you feel the sauce needs to be looser add another 1/2 cup.
7. 7Step 7: Add the roasted eggplants, drained chickpeas, and diced bell pepper to the sauce, toss to combine well and transfer to an oven safe baking dish if you need to. Cover loosely with foil. Bake for 30-35 minutes until bubbling.
8. 8Step 8: Serve topped with chopped parsley, and toasted almond slivers or pine nuts (optional), preferably with basmati rice or vermicelli rice.