Adjapsandal of Eggplant

Ingredients

 * eggplants - 1,5 kg,
 * oil - 1/2 glass,
 * tomatoes - 500g,
 * coriander, basilic, parsley - 1/2 bunch each,
 * bulgarian pepper - 3,
 * onions - 3 bulbs,
 * garlic - 2 cloves,
 * laurel-leaf - 2.

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.