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
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