Cut eggplants into circles, salt and leave for 10-15 minutes, then press and fry in oil until golden crust.

Sautee onion in oil, add cut tomatoes, sautee for additional 5-7 minutes. Put fried eggplants, pour 3 tablespoons of water or stock, salt, pepper, add bay leaf, vinegar and sugar and stew until done. Serve cold.