Oily Eggplants
5 Portions

Ingredients:

• 1 ½ kilo egg-plants
• 4 mature peeled and julienne tomatoes
• 4 julienne onions
• 1 skein julienne parsley
• 150 gram oil
• 1 julienne clove (garlic)
• Salt, Pepper
• Some Sugar

Procedure:

You wash the eggplants, you cut them into small pieces, you dredge them with some salt and you leave them for about an hour.

You pour in a saucepan the half of the oil and you saute the onions.

You add the tomatoes, the parsley, the garlic and the pepper and you boil them in slow fire.

You flush the eggplants and you leech them.

You pour in a frying pan the rest of the oil and fry the eggplants.

After that, put the eggplants in the sauce and add some water in order to cover them.

Let them boil, in slow fire until the sauce is set.