Ingredients Edit

• 500 g eggplant
• 500 g potato
• 4 onions
• 100 g oil
• 4 tomato
• 1 cup green beans
• 1 cup spices (basil, thyme, cilantro, parsley)
• 1 garlic head
• 1 tsp ground black pepper
• ½ tsp ground red pepper
• salt
• 4 red sweet peppers

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.