Eggplant and Pomegranate Salad

• 2 lbs eggplants
• 3 tablespoons olive oil
• 2 medium onions, peeled
• 2 garlic cloves, peeled
• 4 medium tomatoes, peeled
• 2 tablespoons pomegranate paste
• 12 cup of fresh mint, chopped or 2 teaspoons mint, dried
• salt
• pepper
• angelica, powder (optional)

1. Preheat the oven to 350 degrees F. Take the eggplant (this is about 2 medium ones) and prick the skins so they don't rupture, place on a rack over a pan to catch drippings.
2. Bake one hour.
3. (Optionally, grill over charcoal instead.)
4. Remove eggplant, allow to cool just enough that you can remove the skins.
5. Chop coarsely.
6. Heat oil in large skillet at medium.
7. Crush the garlic, and slice the onions very thin.
8. Fry for 10-15 minutes, with stirring.
9. Slice the tomatoes, add these and the pomegranate paste, and stir for another ten minutes.
10. Add eggplant and spices, simmering over reduced heat for another 25 minutes.
11. Allow to come to near room temperature, chill in refrigerator and serve over lettuce with, if you have it, a good Persian bread.
12. Garnish, if available, with a sprinking of pomegranate seeds.

eggplants, olive oil, onions, garlic, tomatoes, pomegranate, mint, salt, pepper

Taken from www.food.com/recipe/eggplant-and-pomegranate-salad-364007 (may not work)