eggplants - 1,5 kg,
oil - 1/2 glass,
tomatoes - 500g,
coriander, basilic, parsley - 1/2 bunch each,
bulgarian pepper - 3,
onions - 3 bulbs,
garlic - 2 cloves,
laurel-leaf - 2.
How to cook:
Wash eggplant, peel the skin off, cut each eggplant into four parts lengthwise, and then each part in halves. Put the pieces into a bowl, sprinkle with salt and leave it for half an hour. Squeeze the pieces, avoiding crushing them. Fry finely shredded onions in on aluminum pan using oil. When the onions turn brown put the squeezed eggplants into the pan and stew. Put then a laurel-leaf and Bulgarian pepper cut lengthwise. Add shredded greens and garlic, salt and pepper to taste.
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