Products Needed:
4 eggplantss
2 tomatoeses
2 onions
4 cloves garlic
2 cups vegetable oil
2 cups tomato juice
salt, pepper
parsley or dill greens
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Directions: – Cut the eggplants in squares. Scald the tomatoes, peel and quarter. Cut the onion fine and fry in part of oil.
– Fry the eggplants in oil until tender-crisp, add tomatoes and fry together, add onion, pour tomato juice and stew the mixture until thickens
- Chill the mixture, add fine chopped garlic, season with the salt and pepper and mix well. Garnish with the greens when serving.
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