Eggplant with Almonds

This eggplant is great served as a side dish or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians like myself. Enjoy!

• Preparation Time: 40 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 15 mins
• Calories: 458 Calories

Ingredients

• 2 tablespoons white sugar
• ¼ cup olive oil
• 1 large onion, minced
• 2 cloves garlic, minced
• ½ cup chopped fresh parsley
• 2 tablespoons white wine
• ½ teaspoon chili powder
• salt
• 2 large eggplants, cut into cubes
• 1 cup whole almonds, skin removed
• 2 cups cherry tomatoes, halved and seeded
• 4 mint leaves, sliced

Recipe Instructions

Step 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.

Step 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.

Step 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.