Vegetarian Moussaka (Musaqa'a)

Place a rack in middle of oven; preheat to 400°. Divide 2 lb. Italian eggplants (5–6 medium), cut into ¾"-thick rounds, between 2 rimmed baking sheets and drizzle with extra-virgin olive oil; turn to coat. Season with kosher salt and freshly ground black pepper. Roast until golden and tender, 30–35 minutes.

Meanwhile, heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 1 medium onion, finely chopped, stirring often, until softened, about 4 minutes. Add 2 medium green bell peppers, ribs and seeds removed, finely chopped, and 5 garlic cloves, finely chopped; cook, stirring, until garlic is softened, about 1 minute. Add 1 tsp. ground cumin, ½ tsp. crushed red pepper flakes, ½ tsp. ground cinnamon, ½ tsp. ground coriander, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Cook, stirring, until fragrant, about 1 minute.

Add one 14.5-oz. can crushed tomatoes, 2 cups low-sodium vegetable broth, 1 cup split red lentils, rinsed, and 1 cup water and stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring occasionally and adding up to ½ cup more water if needed, until lentils are tender, 30–35 minutes (sauce should be Bolognese-like in consistency). Remove from heat and stir in 1 Tbsp. pomegranate molasses and 2 Tbsp. chopped cilantro. Taste sauce and season with more salt if needed.

Spread 2 cups sauce in a 13x9" baking dish. Top with half of eggplant slices. Repeat with another layer of sauce, then remaining eggplant. Drizzle remaining 1 Tbsp. oil extra-virgin olive oil over. Cover tightly with foil.

Bake musaqa’a 10 minutes. Uncover and continue to bake until bubbling, 10–15 minutes more. Let cool 5 minutes. Top with ¼ cup crumbled feta and cilantro leaves.