Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

From Karen Mintzias

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