Ingredients
Preparation
Step 1
Roast, peel, and cut up the eggplants as in the recipe for Eggplant with Pomegranate Molasses (page 258). Turn the pieces in the juice of 1/2 lemon to prevent them from discoloring.
Step 2
Heat 2 or 3 crushed garlic cloves in 2 tablespoons extra virgin olive oil, stirring them over a medium heat for seconds only, until the aroma rises. Add 1 pound peeled and chopped tomatoes, 2 teaspoons sugar, 1 1/2 tablespoons red or white wine vinegar, salt, and 1/2 teaspoon ground chili pepper, or to taste. Cook for 10 to 15 minutes, until the mixture is reduced to a thick sauce. Toward the end, add 2 to 3 tablespoons chopped mint leaves. Let the sauce cool and pour over the eggplants. Serve cold.
