Ingredients Edit

Directions Edit

  1. Boil local eggplants in water.
  2. When they are tender, drain them and crush them in the pot with a wooden spoon.
  3. In another pot, heat the oil.
  4. When the oil is hot, add the onion.
  5. Cook until the onions just turn tender, then add the purée of eggplants.
  6. Season to taste with salt and piment.
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