2lb (1 kg) eggplants
5 small onions, peeled and chopped
2lb (1 kg) ripe tomatoes, peeled
15 garlic cloves, peeled
2 tablespoon lemon juice
1/2 tablespoon salt
2 cups olive oil for frying
1/2 teaspoon dried mint leaves and a dash of pepper

Serves 3 persons

Pare and cut the eggplants into medium-sized pieces.

Sauté the eggplants in oil until tender, then add the chopped onions and stir fry until translucent.

When the onions are almost golden in color, add the garlic and stir for 2 minutes.

Add the peeled, chopped tomatoes to the eggplants, and then add the seasoning and lemon juice.

Crush 3 cloves of garlic with the dried mint, then add to the former ingredients and cook over medium heat.

When the eggplants start boiling, reduce the heat and leave for 20 minutes, or until tender.