Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Med. eggplants (1 kg total) 2 Large ripe tomatoes; peeled
Salt Salt
Oil for frying 1/4 ts Hot chili pepper
2 Medium onions; sliced 1/4 c Water
1 Green pepper; seeded, sliced

--------------------CHAKAH (YOGURT SAUCE-------------------------
2 c Chakah (drained yogurt) Salt to taste
2 Garlic cloves (or more)

Cut the stems from eggplants and leave peel on. Cut into slices 1 cm
(1/2-inch) thick. Spread on a tray and sprinkle slices liberally with
salt. Leave for 30 minutes, then dry well with paper towels.
Pour enough oil into a deep frying pan (with lid to fit) to cover base
well. Fry eggplant until lightly browned on each side. Do not cook
completely. Lift onto a plate when browned. Add more oil to pan as
required for remaining slices. As oil drains out of eggplants on
standing, return this to the pan and add onion. Fry gently until
transparent. Remove to another plate.
Place a layer of eggplant back into the pan. Top with some sliced
onion, green pepper rings and tomato slices. Repeat using remaining
ingredients and adding a little salt and the chili pepper between
layers. Pour in any remaining oil from eggplant and onion and add
the water. Cover and simmer gently for 10-15 minutes until eggplant
is tender. Combine chakah ingredients and spread half of the sauce
into base of serving dish. Top with vegetables, lifting eggplant
carefully to keep slices intact. Leave some of the juices in the pan.
Top vegetables with remainder of chakah and drizzle vegetable juices
over it. Serve with Kabaub and Lawash (flat bread).

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