# Peel the
eggplant multi colored. Rest them in salty water for about half an hour.
# Meanwhile dice the
onion into small pieces. Pour the vegetable oil into a pot over the heat. When the oil turns into hot add salt and
onion pieces. Fry the
onion pieces, until they turn into transparent.
# Add peeled and dice
tomato pieces into the pot, cover the lid of the pt and cook them until they lose their shape.
# And then, add black
pepper and chopped
eggplant pieces in it. Cook the meal over medium heat for about 20 minutes.
# After cooling the meal for a while, transfer it into a baking pot. Sprinkle
bread crumbs all over the meal at first, then sprinkle kasar
cheese.
# Bake the meal until it turns into red in the oven which is preheated to 374 F.
