Eggplant With Pomegranate Syrup (Betanjan Bi Ruman)

• 2 eggplants
• 1 onion
• 2 garlic cloves
• 2 tomatoes
• 1 tablespoon dried mint
• 1 tbsl parsley
• 1 tablespoon sugar
• 3 tablespoons vinegar (i have tried apple cider and balsamic, both are good but i prefer the balsamic)
• 2 tablespoons pomegranate syrup, aka dibs ruman
• 3 -4 tablespoons olive oil
• 1 dash pepper

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.

eggplants, onion, garlic, tomatoes, mint, parsley, sugar, vinegar, pomegranate syrup, pepper

Taken from www.food.com/recipe/eggplant-with-pomegranate-syrup-betanjan-bi-ruman-532031 (may not work)