| 1. | Wash eggplants, remove stem and slice vertically; crushed garlic; diced onions and tomatoes |
2. | Soak eggplants in 4 tbsp oil until golden brown, remove excess oil | | 3. | Sautee garlic and onion in 1 tbsp oil, add in tomatoes and fry till tender. Add vegetable stock and water. Bring to boil and add in seasoning until sauce thickens. |
4. | Pour tomato sauce on top of eggplant |
