|Onion||1⁄2 Pound, sliced|
|Water||2 1⁄2 Cup (40 tbs)|
|Tomatoes||2 Pound, quartered|
|Green bell pepper||To Taste, sliced|
|Red bell pepper||To Taste, sliced|
|Eggplants||2 Pound, cubed|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Hot red pepper||1⁄2 Teaspoon|
|Garlic head||1 Small|
Cut the onion in half, then slice very thin and long.
Boil the onion with water, for about fifteen minutes.
Add tomatoes, then peppers, eggplant, lemon juice, salt, red hot pepper and garlic.
Bring to boil, reduce heat and simmer until the eggplant is tender.
Serve cold with any kind of meat, or eat as a diet meal.
It keeps well for a week, refrigerated.