- 1 kg aubergines
- 2/3 of a teacup olive oil
- 3 onions, chopped
- 4 potatoes, peeled and cut in 4 pieces
- 3 fresh tomatoes, peeled and chopped (no seeds)
- 400 gr canned chopped tomatoes
- 1 tsp sugar
- 2 cloves of garlic, chopped
- salt
- freshly ground pepper
- 1 bunch parsley, finely chopped
Wash and cut the eggplants into thick slices, sprinkle with salt and let them stay in a colander for half an hour. Rinse well and dry. Heat in a large cooking pot 1/2 cup of olive oil and fry the eggplants lightly. Remove them and place on absorbent paper. Add to the pot, the remaining olive oil and saute the onions and potatoes. Add the fresh tomatoes, the canned tomatoes, the sugar, the garlic, the eggplants, the parsley, salt and pepper and mix all the ingredients lightly with the help of a spoon. Cover the pot and cook for 35'-40 '. Uncover and continue cooking until most liquids have evaporated. You are ready to serve!