Products Needed:
1/3 lb. eggplants
1/2 cup vegetable oil
2 tomatoes
1/2 oz. onion
1/3 tsp. 9% vinegar
1/4 tsp. sugar
bay leaf
ground pepper
salt
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Directions: 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.
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