Eggplant and tomato vegetables with garlic and dried mint

Ingredients for 3 servings:

• 600 g eggplant(s)
• 3 tomatoes
• 3 small onions
• 2 cloves garlic, vary the amount as needed
• 1 tbsp tomato paste
• 2 tbsp, chopped mint, dried
• 2 tbsp oil
• Water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Syrian-inspired

Dice the eggplant, tomatoes, and onions. Heat the oil in a large pan and briefly fry the onions with a pinch of salt. Then add the eggplant and sauté. When the eggplant has turned a light brown color, add the tomatoes. Pour water over the vegetables. However, they shouldn’t be completely covered with liquid; half is enough. Add the tomato paste. Cook over low heat until soft, depending on the desired firmness. When the vegetables have reached the desired firmness, press the garlic cloves and stir in. Add the mint. Season with salt, if desired, and bring everything to a boil for about 1-2 minutes. This dish can be eaten hot or cold as a main course or starter, or as a side dish. Serve with bread or yogurt.