1. Wash the eggplants, slice and sprinkle with coarse salt. Let them 2. sit for one hour then rinse off the bitter liquid they release;. 3. pat dry and cut into cubes. 4. Remove the skins from the tomatoes and cut into cubes. 5. Peel and slice the onion and garlic and saute gently in a skillet with olive oil. 6. Add the eggplant, the tomatoes, chopped parsley, mint, vinegar, sugar and a dash of pepper. 7. Cook slowly for 20 minutes. 8. Add pomegranate syrup. 9. Serve warm, with love. ---------------------------------------------------------------------------
Nutrition
Ingredients
