 Ingredients:500 g eggplant.
500 g potato.
4 ea onion.
100 g oil.
4 ea tomato.
1 c green beans.
1 c spices (basil, thyme, cilantro, parsley).
1 ea garlic head.
1 ts ground black pepper.
1/2 ts ground red pepper.
salt.
4 ea sweet red peppers.
Directions:Slice eggs plant finely, salt and leave for 15 minutes, then squeeze extra juice.Slice finely other vegetables and mice spices.Put in a deep pan in layers, beginning from eggplant, sprinkle every layer with spices and a bit if salt. Pour over oil and 1/2 c water, cover tightly with a plate and then with the cover. Stew on low heat until done.
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