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Ingredients Edit

Directions Edit

  1. Slice eggplant finely, salt and leave for 15 minutes, then squeeze extra juice.
  2. Slice finely other vegetables and mice spices.
  3. Put in a deep pan in layers, beginning from eggplant, sprinkle every layer with spices and a bit if salt.
  4. Pour over oil and ½ cup water, cover tightly with a plate and then with the cover.
  5. Stew on low heat until done.

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