# Pell the
eggplants, for getting its bitter taste wait it in salt water for half an hour.
# Drain and cut each
eggplant into 4 pieces as rulers.
# Sauté the
eggplants with red dot oil for a while.
# Add the
chicken into the remaining oil after sautéing the
eggplants and sauté them too, then add finely sliced
onion and
flour, stir, add grated
tomatoes, salt, and hot water, cook over low heat for 25 minutes.
# Place the
eggplants cross, add the mixture with
chicken onto the middle, close the cross sides of the
eggplants as they will be down while placing on the oven tray.
# At first place
tomato slice on it and then
pepper slice, and then pour 1 cup hot water.
# Cook in the 356 F oven for about 15-20 minutes.
