Sweet and Sour Eggplant

[Guest guest]

Sweet and Sour Eggplant

Source: Jackie B.

 

2 large eggplants, cubed

6 Tbsp. olive oil4 cloves garlic, crushed

1 onion, cut into eight4 large tomatoes, seeded and chopped

3 Tbsp. chopped mint4 Tsp. brown sugar

2 Tbsp. red wine vinegar1 tsp. chili flakes

salt and pepperfresh mint sprigs, to garnish

 

Put the eggplants in a colander, sprinkle with salt, and leave to stand for 30 minutes. Rinse under cold running water and drain well. Pat dry with absorbent paper towels. Heat the oil in a large skillet and sauté the eggplants, stirring constantly, for 1-2 minutes. Stir in the garlic and onion and cook for a further 2-3 minutes. Stir in the tomatoes, mint and stock, cover, and cook for 15-20 minutes or until the vegetables are tender. Stir in the sugar, vinegar, and chili, season with salt and pepper to taste, and cook for 2-3 minutes. Garnish with fresh mint sprigs and serve.