WALDINE VAN GEFFEN
4 Eggs, beaten
1 large Eggplant, peel, dice, soak
Water for ½ hour, drain
1/4 cup Olive oil
1 med Onion, chop fine
1 cl Garlic, mince
1 lbs Fresh tomatoes, peel, seed
--- dice
Salt and pepper
2 tbsp Parsley, chop fine
1 tbsp Butter, melt
Directions
Put half the oil in a deep frying pan; add onion, garlic and tomatoes.