# Pell each eggplant
alternating strips, let them stand in salt water for half an hour.
# Slice the onion
s into fine half circles, slice the garlic
cloves, and dice the tomato
# Remove the eggplant
s from the salt water, wash and dry.
# Place in a large pot without cutting them.
# Add sliced and kneaded with some salt for a while onion
oil, salt, sugar
and finally hot water.
# Cook until the aubergine
# Make holes in the eggplant
s by the help of a fork, and place the cooked mixture in it.
# Cook the eggplant
s after filling them for about 10 more minutes.
# Serve warm or hot.