Adjapsandal of Eggplant

Ingredients

 * 1,5 kg eggplants
 * ½ cup oil
 * 500 g tomatoes
 * ½ bunch each coriander, basilic, parsley
 * 3 Bulgarian pepper
 * 3 onions
 * 2 cloves garlic
 * 2 laurel-leaf

Directions

 * 1) Wash eggplant, peel the skin off, cut each eggplant into four parts lengthwise, and then each part in halves.
 * 2) Put the pieces into a bowl, sprinkle with salt and leave it for half an hour.
 * 3) Squeeze the pieces, avoiding crushing them.
 * 4) Fry finely shredded onions in on aluminum pan using oil.
 * 5) When the onions turn brown put the squeezed eggplants into the pan and stew.
 * 6) Put then a laurel-leaf and Bulgarian pepper cut lengthwise.
 * 7) Add shredded greens and garlic, salt and pepper to taste.