Eggplant With Almonds

13 ingredients
3 steps

Ingredients

  • 2 large eggplants, cut into cubes
  • salt
  • 1/4 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
  • 1 pinch salt
  • 1/2 teaspoon chili powder
  • 1/2 cup chopped fresh parsley

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.

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