Afghan borani badenjan

Instructions

1. Heat olive oil in a large pan over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Remove and drain on paper towels.
2. In the same pan, add chopped onion and sauté until translucent. Add minced garlic and cook for another minute.
3. Add chopped tomatoes and tomato paste to the pan. Cook until the tomatoes are soft and the mixture thickens, about 10 minutes.
4. Add water, salt, and black pepper to the tomato mixture. Simmer for another 5 minutes.
5. In a serving dish, layer the fried eggplant slices and pour the tomato sauce over each layer.
6. Top the layered eggplant with yogurt and sprinkle with dried mint.
7. Serve warm or at room temperature.