FRIED EGGPLANT WITH A TOMATO AND ONION CHILLI SALSA
4-5 eggplants sliced and salted
2 large onions sliced into wedges
1.5kg tomatoes peeled and chopped
1 tbs of chili paste.
1/2 cup water
Fry your eggplants until brown on both sides then put in a strainer to drain excess oil.
In a pan, put a tablespoon of olive oil and fry u
Your onions until translucent.
Add your tomatoes, salt and pepper. Add your water And your chili and allow to cook for 15min. Then take 1/2 the mixture out.
Spread the remaining mixture in the bottom of the pan and add a layer of eggplant and then top with another layer of salsa. Serve with pita bread
RECIPE AND PHOTO: Di Bo