Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Medium Eggplants
1 ea Salt
1 ea Oil
2 ea Medium Onions, sliced
1 ea Green Pepper, seeded, sliced
2 ea Large Ripe Tomatoes, peeled
1 ea Salt
1/4 ts Hot Chili Pepper
1/4 c Water
2 c Chakah, Drained Yogurt
2 ea Garlic Cloves
1 ea Salt to Taste

Cut the stems from the eggplants leave peel. Slice into 1 cm
pieces. Spread on a tray sprinkle slices liberally with salt. Leave
for 30 minutes, then dry well with paper towels. Pour enough oil into
skillet with a lid, to cover base well. Fry eggplant until lightly
browned on each side. Do not cook completely. Lift onto a plate. Add
more oil as required for remaining slices. As oil drains out of
eggplant, return this to the pan add onions. Fry gently till
translucent. Remove to another plate. Place a layer of eggplant back
into the pan. Top with some sliced onion, green pepper rings tomato
slices. Repeat using remaining ingredients adding a little salt
the chili between layers. Pour in any remaining oil from the
eggplant. Add onion water, cover simmer gently for 10-15
minutes. Combine chakah ingredients spread half the sauce into base
of serving dish. Top with vegetables, lifting eggplant gently to
keep slices intact. Leave some of the juices in the pan. Top
vegetables with the rest of the chakah drizzle the remaining juices
over it. Serve with flat bread.

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