Cut eggplant into slices ( if you want, clean up the peel) and blanch in boiling water for 15 minutes. If the eggplants are not peeled, in water, add 2 tbsp of salt.

Onions chop and fry in vegetable oil until Golden brown, add the cooled eggplant and fry until Golden brown (about 30 minutes)

Tomatoes clear from the stalk and cut into pieces, grind into a puree

To the tomato puree add the Bulgarian and hot pepper and also grind.

Roasted eggplant and onions grind in a food processor or mince, combine with puree of tomato and pepper, add chopped greens and saute together for 10 minutes, add the minced garlic and cook for another 5 minutes. All the eggs are ready! Now wait for it to cool enjoy!