The original products.

Eggplant cut in half and into slices thick 1 cm (I have long ceased to pour salt and then rinse in 20 minutes, you can do it), onion half rings, tomatoes we scald with boiling water, pour cold water, remove the skins and half-rings. Greens grind. Peel the garlic. Not yet passed through the press, to the essential oil does not escape.

In a skillet heat oil (ideally olive of course) and quickly on a fairly high heat fry the slices balaganchika to brown.

In the same pan fry the onion.

Take a suitable container with a thick bottom and put layers: eggplant, onions, tomatoes, garlic through the press, greens. Repeat the layers. I got exactly two layers. Don't forget about salt and pepper!!

Cover and quickly bring to a boil (don't add water, and so there will be enough juice and oil from the eggplant). Reduce fire and tormented under the lid for about 20 minutes. allow to infuse, a little to cool. And served with baked potatoes. A light, nourishing diet, and the dish is ready. PS I am sorry if too described the basic recipe, but I'm not for experienced cooks did, and for those who even understands the basics.