Naaz Khaatoon

1 small eggplants
1 medium tomatoes
pomegranate juice, 2 cups (or 2 teaspoons of pomegranate paste)
1/2 cup sour grape juice
1 medium onions
one teaspoon marjoram,
1/2 teaspoon dried mint
salt
black pepper

Wash eggplants and tomatoes. Cook whole eggplants in the oven at 400 F for about 30 minutes. Remove and let cool, then peel and chop finely.

Pour hot water over the tomatoes, then peel and chop finely.

Peel onions and grate them.

Add pomegranate juice, sour grape juice, salt and black pepper to eggplants. (If pomegranate juice is not available, use pomegranate paste mixed with 2 cups of hot water). Cook over low heat for about 10 minutes. Add marjoram, dried mint and grated onions, mix well and remove from heat. Add tomatoes, mix, and serve.



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