Sauce eggplant

2 kg eggplant

1 kg tomatoes

500 g onions

500 g roots of parsley

100 g vegetable oil

25 g salt

Wash, cut the eggplant in half lengthwise, fill it with water (1 l of water 1 tbsp. of salt), peel and finely chop onion.

Rinse the parsley root, clean, RUB on a large grater.

Finely chop the tomatoes produced.

One hour after soaking the eggplant finely chopped.

Take a clean pan, layers, put first the onions, then the roots, then the eggplant and the last tomatoes, evenly pour over the oil, season with salt.

To prepare the sauce in a preheated oven, vegetable weight to a boil and then 25 minutes to prepare

Further, the sauce of eggplant hot stacks sterile banks and corked covers.