Eggplant slit

Peel the eggplants variegated. Make the cut of the place you will fill with a knife and fry it in oil. On the other hand, finely chop the onion. Take half of the olive oil in a pan and add the onions. Start cooking on medium heat.

When the onion softens a little, add the sliced ​​​​garlic, tomato paste and grated tomatoes. After the onions are completely cooked and their water has evaporated, add salt, sugar, pepper and 2 tablespoons of pomegranate syrup. Let it cool down.

Open the eggplants so that they are stuffed and fill them with onions. Drizzle the remaining pomegranate syrup over it. Chop and place the yellow and red peppers to decorate the eggplants slit. Bake it in an oven set at 160 degrees so that it gets color.

Take the eggplants slit out of the oven and let them cool. Garnish with fresh thyme sprigs. Drizzle the remaining extra virgin olive oil with a teaspoon and serve.

4 eggplants
4 medium sized onions
2 tomatoes
Half a glass (100 ml) of extra virgin olive oil
2 tablespoons of granulated sugar
3 cloves of garlic
4 tablespoons of pomegranate syrup
1 yellow pepper
1 red pepper
2 sprigs of fresh thyme
2 tablespoons of tomato paste
1 teaspoon of salt
1 teaspoon of white pepper

Eggplant slit