Finely chop the onion cubes and put to fry in vegetable oil. In another pan fry the eggplant cut diagonally or slices with a thickness of about 1 cm on both sides.

With tomato remove the peel, cut into small cubes and add to the onions. Simmer until the tomatoes turn into mush. Add the tomato paste and gender glasses of water, mix well.

All the greens finely chop and add to the onions with the tomatoes. To send the same salt, Khmeli-suneli, garlic finely chop. Chili pepper to clear of seeds ( we do not purify) finely chop and add to the same. To extinguish all together a few moments and put in our sauce roasted eggplant. Cover and on slow fire, then a couple of minutes.