Eggplant in Greek

10 half-liter cans:

3,6 kg small eggplants

2,8 kg onions

150 g dill

150 g green

Wash the eggplant, remove stalks, each to do along the deep cut. The oil ignited, and fry the eggplant. Finely chop the onion, fry until Golden brown. Green wash, Pat dry and finely chop. Onions and parsley to combine, add 40 g of salt, stir. Tomatoes, pour boiling water, peel, mash, add salt, add sugar, stir and bring to a boil, remove from heat. Eggplant stuff the mixture of onions and herbs.

Part of tomato paste (made from tomatoes or prepared, that also need to warm up with sugar) put on sterilized or washed with soda banks. On top lay stuffed eggplant, pour hot tomato paste. Banks to sterilize at a temperature of 100� C for 1 h (liter cans-within 100 min) and cork.