Sweet-and-Sour Eggplant Salad

• 1 1/2 pounds eggplants, cut into 1-inch cubes
• Salt
• 1/2 cup extra-virgin olive oil
• 1 large Spanish onion, coarsely chopped
• 2 cloves garlic, chopped
• 1 pound tomatoes, peeled and chopped, or a 14-ounce can peeled tomatoes
• 4 tablespoons finely chopped parsley
• 1 tablespoon dried mint
• 3 tablespoons wine vinegar
• 1 tablespoon sugar
• Pepper or a good pinch ground chili pepper to taste

1. Sprinkle the eggplant cubes with salt and leave in a colander for about 1/2 hour for the juices to drain away.
2. Then rinse and dry.
3. Cover the bottom of a heavy pan with olive oil.
4. Fry the onion in this until it is soft and golden.
5. Add the eggplants, and stir, turning them over, for about 5 minutes.
6. Add the garlic and stir, until it begins to color.
7. Add the tomatoes, with their juice, the parsley, mint, vinegar, sugar, and pepper or ground chili pepper.
8. Cook over very low heat for about 20 minutes, or until the eggplants are soft.
9. Serve cold.
10. For a Syrian flavor, instead of the vinegar add 23 tablespoons pomegranate molasses or concentrate and 5 or 6 cloves garlic left whole.
11. Add 1 pound canned chickpeas (drained).

eggplants, salt, extravirgin olive oil, spanish onion, garlic, tomatoes, parsley, mint, wine vinegar, sugar, pepper

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-eggplant-salad-373205 (may not work)