Peel and cut eggplant into 1 inch cubes
Cut mushrooms into chunks
Add chunks of red pepper, tomato, or thin slices of carrot for color.
Sprinkle the mixed vegetables with sea salt, and a drizzle of olive oil and roast them in a shallow pan at 325 degrees for about 35 minutes. Then pour the pomegranate sauce over the vegetables and turn the heat to 350. Roast uncovered for about 20 more minutes or until eggplant is very tender.
Serve over rice with chicken or shrimp.
Pomegranate sauce:
1/4 cup of pomegranate jelly*
1/4 cup of olive oil or butter
2 tablespoons of soy or tamari
1/2 teaspoon each of ginger, thyme, salt, and curry
A splash of red wine and a bit of mustard are also good.
Melt the jelly slightly in the microwave before mixing with the other ingredients. If you use butter, you can melt that along with the jelly.
* You could also use pomegranate molasses or pomegranate syrup. I use the jelly because it's what I have around most of the time. Even pomegranate juice could work in this recipe.
