Naaz Khaatoon

Ingredients: (16 servings)

• 24 Small eggplants
• 16 Medium tomatoes
• 8 C Pomegranate juice
• 2 C Sour grape juice
• 8 Medium onions
• 4 tsp Marjoram
• 2 Dried mint
• Salt and Black pepper

Directions:

1. Wash eggplants and tomatoes.
2. Cook whole eggplants in the oven at 400 F for about 30 minutes.
3. Remove and let cool, then peel and chop finely.
4. Blanch the tomatoes, then peel and chop finely.
5. Peel onions and grate them.
6. Add pomegranate juice, sour grape juice, salt and black pepper to eggplants.
7. Cook over low heat for about 10 minutes.
8. Add marjoram, dried mint and grated onions, mix well and remove from heat.
9. Add tomatoes, mix, and serve.