for 4 portions
2 cups cherry tomatoes, red and yellow or a variety of heirloom tomatoes in different colors
1 red pepper, roasted, cooled and skin removed
1 yellow pepper, roasted, cooled and skin removed
4 thick slices of eggplant, brushed with olive oil and roasted with a small clove of garlic
1 medium size red onion finely chopped
½ tsp. ground allspice
a pinch of Aleppo
2 tsp red wine vinegar
1,5 tsp pomegranate
2 tbs olive oil
1 tbs oregano leaves
1 tbs mint leaves
Cut the eggplants crosswise into thick slices. Place the eggplant slices in a bowl with some salt and set aside for 20 minutes to remove bitterness. Rinse them well and drain. Put the eggplant in the roasting pan, season with salt and pepper, sprinkle with chopped garlic clove, brush with some olive oil and roast in the 350 F oven for about half an hour. Roast the whole peppers and together with the eggplant until peppers are slightly charred. Chop the cooled eggplant finely. Remove the skins from slightly cooled peppers, and chop them as well. Place the chopped vegetables in the bowl, add chopped tomatoes and red onion. In a separate bowl mix together the olive oil, vinegar, Aleppo pepper, ground allspice, pomegranate molasses and salt. Mix well and pour over the vegetables and mix well. Sprinkle pomegranate seeds on top and garnish with oregano and mint leaves.
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