FRIED EGGPLANT WITH A TOMATO AND ONION CHILLI SALSA

4 – 5 eggplants, sliced and salted
2 large onions, sliced into wedges
1.5 kg tomatoes, peeled and chopped
1 tablespoon of chilli paste
½ cup water

Fry your eggplants until brown on both sides then put in a strainer to drain excess oil.
In a pan, put a tablespoon of olive oil and fry the onions until translucent.
Add tomatoes, salt and pepper. Add water and chilli and allow to cook for 15 min. Then take ½ the mixture out.
Spread the remaining mixture in the bottom of the pan and add a layer of eggplant and then top with another layer of salsa.
Serve with pita bread.

Recipe and photo: Dalal Al Boush