Chakha Eggplant

Ingredients

 * 4 medium Eggplants
 * salt
 * oil
 * 2 Medium onions, sliced
 * 1 green pepper, seeded & sliced
 * 2 large ripe tomatoes, peeled
 * 1/4 teaspoon Hot chile pepper
 * 1/4 cup water
 * 2 cups Chakah Drained yogurt
 * 2 cloves garlic

Directions

 * 1) Cut the stems from the Eggplants & leave peel. Slice into 1 cm pieces.
 * 2) Spread on a tray & sprinkle slices liberally with salt.
 * 3) Leave for 30 minutes, then dry well with paper towels.
 * 4) 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.
 * 5) Add more oil as required for remaining slices. As oil drains out of Eggplant, return this to the pan & add onions. 3Fry gently till translucent. Remove to another plate.
 * 6) 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.
 * 7) Pour in any remaining oil from the Eggplant. Add Onion & water, cover & simmer gently for 10–15 minutes.
 * 8) Combine chakah ingredients & spread half the sauce into base of serving dish.
 * 9) Top with vegetables, lifting Eggplant gently to keep slices intact.
 * 10) Leave some of the juices in the pan.
 * 11) Top vegetables with the rest of the chakah & drizzle the remaining juices over it.
 * 12) Serve with flat bread.