# Pell each
eggplant alternating strips, let them stand in salt water for half an hour.
# Slice the
onions into fine half circles, slice the
garlic cloves, and dice the
tomatoes.
# Remove the
eggplants from the salt water, wash and dry.
# Place in a large pot without cutting them.
# Add sliced and kneaded with some salt for a while
onion,
garlic,
tomato,
olive oil, salt,
sugar and finally hot water.
# Cook until the
aubergines soften.
# Make holes in the
eggplants by the help of a fork, and place the cooked mixture in it.
# Cook the
eggplants after filling them for about 10 more minutes.
# Serve warm or hot.
