Ingredients
4
4 servings
- •2 large eggplants, cut into cubes
- •salt
- •¼ cup olive oil
- •1 large onion, minced
- •2 cloves garlic, minced
- •1 cup whole almonds, skin removed
- •2 cups cherry tomatoes, halved and seeded
- •4 mint leaves, sliced
- •2 tablespoons white wine
- •2 tablespoons white sugar
- •salt
- •½ teaspoon chili powder
- •½ cup chopped fresh parsley
Instructions
- Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
- When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.
Nutritional Facts
Per 4 servings
- Calories: 458
- Carbohydrate: 37g
- Fat: 32g
- Fiber: 15g
- Protein: 12g
- Sugar: 16g
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