Ingredients: (4 servings)
small eggplants, 6
medium tomatoes, 4
pomegranate juice, 2 cups (or 2 teaspoons of pomegranate paste)
sour grape juice, 1/2 cup
medium onions, 2
marjoram, one teaspoon
dried mint, 1/2 teaspoon
Wash eggplants and tomatoes. Cook whole eggplants in the oven at
400 F for about 30 minutes. Remove and let cool, then peel and chop
finely. Pour hot water over the tomatoes, then peel and chop finely.
Peel onions and grate them.
Add pomegranate juice, sour grape juice, salt and black pepper
to eggplants. (If pomegranate juice is not available, use
pomegranate paste mixed with 2 cups of hot water). Cook over
low heat for about 10 minutes. Add marjoram, dried mint and
grated onions, mix well and remove from heat. Add tomatoes,
mix, and serve.
Roxana & Farzin Mokhtarian