Vegan Bodybuilding & Fitness

Hey all, though I only prep raw, this recipe came from an email I got from Peta's Meatout Mondays mail list and it looked to good not to forward on. Eggplants and Pomegranates mmmmm.......... (i'm sure you could substitute the brown sugar if you don't like using sugar)

Ingredients:

2 large eggplants
6 Tbs. olive oil
1 onion, peeled and sliced
2 cloves garlic, peeled and chopped
2 tsp. cumin powder
1/4 tsp. cinnamon powder
2 tsp. salt
1 tsp. black pepper
1/2 tsp. turmeric powder
1 tsp. crushed red pepper
1 cup parsley, chopped
2 cups cilantro, chopped
1/2 cup mint, chopped
2 cups walnuts, toasted
3 cups pomegranate juice
1 Tbs. brown sugar

For garnish
1 cup cilantro, fresh - or basil or parsley
1 cup pomegranate seeds, about 2 pomegranates

Directions:

1. Cut eggplants into pieces and soak in a container of water with 2 Tbs. salt for 20 minutes, rinse thoroughly, then squeeze the water out with a towel.
2. Heat 4 Tbs. oil in deep skillet over medium heat. Add eggplant and sauté on all sides about 15 minutes or until golden. Remove eggplant from skillet, drain on paper towel, set aside.
3. Add remaining oil to skillet and cook over medium heat, then add onion and sauté until golden brown (10-14 minutes). Add garlic for last few minutes of browning onions and continue cooking. Add cumin, cinnamon, salt, pepper, turmeric, red pepper, parsley, cilantro and mint and sauté for 5 minutes. Remove from heat and set aside.
4. Grind walnuts in food processor until very fine. Combine walnuts with pomegranate and sugar, and stir until sauce is smooth.
5. Pour sauce into skillet. Return eggplant and seasoning to skillet, reduce heat to low, cover and simmer mixture for 30 minutes or until the eggplant is tender, stirring occasionally.
6. Add more brown sugar to taste. Garnish with herb leaves and pomegranate seeds.

This sounds like a dish from a local Persian restaurant and it's great. I may try this when eggplants are in season. Thanks!