Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Med. eggplants (1 kg total)
Salt
Oil for frying
2 Medium onions; sliced
1 Green pepper; seeded, sliced
2 Large ripe tomatoes; peeled
Salt
1/4 ts Hot chili pepper
1/4 c Water

--------------------CHAKAH (YOGURT SAUCE-------------------------
2 c Chakah (drained yogurt)
2 Garlic cloves (or more)
Salt to taste

Cut the stems from eggplants and leave peel on. Cut into slices 1 cm
(1/2-inch) thick. Spread on a tray and sprinkle slices liberally with
salt. Leave for 30 minutes, then dry well with paper towels. Pour
enough oil into a deep frying pan (with lid to fit) to cover base
well. Fry eggplant until lightly browned on each side. Do not cook
completely. Lift onto a plate when browned. Add more oil to pan as
required for remaining slices. As oil drains out of eggplants on
standing, return this to the pan and add onion. Fry gently until
transparent. Remove to another plate. Place a layer of eggplant back
into the pan. Top with some sliced onion, green pepper rings and
tomato slices. Repeat using remaining ingredients and adding a little
salt and the chili pepper between layers. Pour in any remaining oil
from eggplant and onion and add the water. Cover and simmer gently
for 10-15 minutes until eggplant is tender. Combine chakah
ingredients and spread half of the sauce into base of serving dish.
Top with vegetables, lifting eggplant carefully to keep slices
intact. Leave some of the juices in the pan. Top vegetables with
remainder of chakah and drizzle vegetable juices over it. Serve with
Kabaub and Lawash (flat bread).

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