Ingredients

1 eggplant/aubergine cubed (not peeled)

1 large onion coarsely chopped

2 tomatoes, each chopped into 8 pieces

1 tablespoon olive oil (for frying)

Oregano and salt to taste

Method

Fry onion in olive oil for 5 minutes, throw in eggplant for another 5 minutes, and then mix with tomatoes, oregano and salt. Spread evenly on baking tray, and broil until crispy.

Tip: serve with Fessenjoon