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1. Peel the eggplants and leave them into salt water for 30 minutes.
2. Dry eggplants and lay them in a pan side by side closely.
3. Plane 1 kg tomatoes and pour it over the eggplants.
4. Chopped dill, parsley and garlic to bits and sprinkle them onto the tomatoes.
5. Sprinkle 1 soupspoon vinegar, 3 soupspoon olive oil, salt, black pepper and 1 dessert spoon sugar into the pan.
6. Do not pour water.
7. Cook in very low heat till the eggplants get soften.
7. Serve cold.
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