1 pound eggplant, rinsed, stem end removed
3 tablespoons olive oil
1 medium onion, diced
2 tablespoons coarsely chopped mint
2 tablespoons coarsely cut dill
1 medium garlic clove
About 3/4 teaspoon salt
4 medium plum tomatoes (10 ounces), rinsed and cut in small chunks
Pepper to taste
About 1 teaspoon sugar
About 1 tablespoon vinegar
1/2 pound yard-long beans, trimmed, cut in 1 inch diagonals
Garnish: 1 plum tomato diced small; 1 tablespoon each minced dill and mint
Cut eggplant in 1 inch dice. Heat oil in heavy casserole. Add eggplant and onion and toss to coat. Cook over moderate heat until lightly browned, about 8 minues, tossing occasionally.
Meanwhile, combine mint, dill, garlic, and 3/4 teaspoon salt in processor; mince fine. Add tomatoes, pepper, 1 teaspoon sugar, and 1 tablespoon vinegar. Puree mixture.
Add beans to eggplant-onion mixture and toss 1 minute. Add puree and bring to a boil, stirring. Cover and cook at a low simmer until eggplant is soft, about 20 minutes. Beans should remain somewhat crunchy.
Cool mixture, stirring occasionally with rubber spatula. Season with sugar, salt, pepper and vinegar as desired. Cover and chill, preferably 12 hours or more.
Serve warm, hot, at room temperature, or chilled, sprinkled with diced tomato and minced dill and mint.
