Eggplant Makmoura with Vegetables
Ingredients
- 6 small eggplants, cut
- 1/4 cup olive oil
- 1 large onion
- 8 garlic cloves, halved
- 1 red bell pepper, cut lengthwise
- 1 green bell pepper, cut lengthwise
- 3 chili peppers, chopped
- 3 peeled and chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 2 tablespoons pomegranate molasses
For frying
- corn oil
Preparation
Fry the eggplant and set it aside.
In a wide skillet, heat the oil, add the onion, garlic, and peppers, and stir until wilted.
Add the tomatoes, tomato paste, salt, black pepper, and cumin.
Add the eggplant and let it simmer on low heat until done.
Add the pomegranate molasses and serve.
