Lentil Raheb (Lebanese Eggplant & Lentil Salad)

Ingredients

• 1 Tbsp (15 mL) pomegranate molasses
• 2 Tbsp (30 mL) lemon juice
• 2 Tbsp (30 mL) canola oil
• 1 ½ lb (750 g) eggplant, roasted and small diced
• 2 cups (500 mL) whole red lentils, cooked and shocked
• ¼ cup (60 mL) green onions, sliced thinly
• 2 cups (500 mL) tomatoes, small dice
• 1 cup (250 mL) flat leaf parsley, finely chopped
• 1 cup (250 mL) green bell pepper, small dice