Eggplant cut into cubes and fry in olive oil, put in katancik

then there's also fry pationic and also in the cauldron.

Squeeze the tomato juice or tomatoes just RUB on a grater, pour the fried eggplant and patison, salt, pepper and stew for another 15 minutes. At the end add the chopped garlic. To give the stew another 5 minutes. Then in the fridge for a couple of hours. You're done! Bon appetit!