I said I wouldn’t share it because it doesn’t look good, but I tried to make the photo resemble something 😊

This is actually a dish from Gaziantep called “Doğrama,” made with diced meat, but I make it without meat because I don’t eat meat.

-I sauté the onions in a pot. When the onions soften, I add 2 cloves of crushed garlic, 1 teaspoon of tomato paste, and 1 teaspoon of red pepper paste.

-I stir it once or twice, then add the eggplants that I’ve peeled and cut into small pieces. I don’t add water to the eggplant. I cook it over low heat, stirring constantly, until it releases its own juices and softens slightly, then I add the boiled chickpeas.

-After adding the chickpeas, I add 1/2 cup of water to thicken the mixture and allow the flavors to meld.

-Once the eggplants are soft and cooked, I turn off the heat. I add 1 tablespoon of pomegranate molasses and plenty of sumac, stir one last time, and let it rest.

This might be one of my favorite stews 😍