: How to prepare
We peel the eggplants. Cut them in half both in length and in diameter so that each eggplant becomes 4 pieces. We sprinkle a little salt on them and roll them around in oil. Peel the onion and wash it. Pour two or three spoons of liquid oil into a suitable fireproof round container and put the onions in it on a low heat. Add a little salt and pepper.Peel the garlic, pound it and fry it with onion. Add a spoonful of tomato paste to the ingredients and fry. We remove half of the fried onions from the dish and pour half of the tomatoes instead. Place the eggplants on top of the tomatoes.

Pour the rest of the tomatoes on the eggplants. We put the rest of the onions on these tomatoes and sprinkle vinegar and a little salt and pepper on them. We close the container and leave the container for 30 to 45 minutes

We put the oven window at 350 degrees Fahrenheit so that all the ingredients are cooked, but not crushed too much. We take the food to the table with the same dish. This dish can also be prepared in low heat on the gas. It should be noted that the dish should be a Pyrex dish that does not break in the heat.