Ingredients:-

• 2 —- large eggplants
• 1 —- onion, peeled & sliced
• 2 —- cloves garlic, peeled & chopped
• 2 tsp —- cumin powder
• 2 tsp —- salt
• ½ —- turmeric powder
• 1 cup —- parsley chopped
• Half cup —- mint, chopped
• 3 cups —- pomegranate juice

For garnish

• 1 cup —- cilantro, fresh (or basil or parsley)
• 1 cup —- pomegranate seeds (about 2 pomegranates)
• 6 tbsp —- olive oil
• 1/3 tsp —- cinnamon powder
• 1 tsp —- black pepper
• 1 tsp —- crushed red pepper
• 2 cups —- cilantro, chopped
• 2 cups —- walnuts, toasted
• 1 tbsp —- brown sugar

Food preparation:

1. Cut eggplants into pieces & soak in a container of water with 2 tbsp salt for 20 minutes, rinse thoroughly, squeeze the water out with a towel.
2. Heat 4 tbsp oil in deep skillet over medium heat.
3. Add eggplant & sauté on all sides about 15 minutes or until golden.
4. Remove eggplant from skillet, drain on paper towel and set aside.
5. Add remaining oil to skillet and heat over medium heat.
6. Add onion and sauté until golden brown (10-15 minutes).
7. Add garlic for last few minutes for browning onions and continue cooking.
8. Add cumin, cinnamon, salt, pepper, parsley, cilantro and mint. Sauté for 5 minute.
9. Remove from heat & set aside.
10. Grind walnut in food processor until very fine.
11. Combine walnut with pomegranate & sugar.
12. Stir until sauce is smooth pour sauce into skillet, reduce heat to low, cover & simmer mixture for 30 minutes of until the eggplant is tender stirring occasionally add more brown sugar to taste.
13. Garnish with herb leaves and pomegranate seeds.