7 kg. medium size egg-plants,
6 bell peppers, 1 tablespoon salt,
i 1/2 glasses oil Sauce : 3 large tomatoes, 4 cloves of garlic,
2 tablespoons vinegar, Salt, pepper or 500 gr. yoghurt, 4 cloves of garlic –
Remove the stems of the egg-plants. Without peeling, cut them lengthwise into 1/2 cm- thick slices, or peel them leaving lengthwise stripes and cut them diagonally into 1 cm. thick slices. Sprinkle with salt and let stand for 20 minutes. Heat the oil in a frying pan. Dry the egg-plant slices pressing lightly. Fry them until golden brown on both sides. Drain well. Arrange them on the egg-plant slices.
Serve cool, either with tomato sauce or yoghurt beaten with crushed garlic and salt. Tomato sauce : Reduce the oil in the pan. Add peeled and chopped tomatoes and crushed garlic.
Cook on medium heat for 7-8 minutes, stirring from time to time. Add salt, pepper and vinegar. Mix well and pour over the fried eggplants and bell peppers.
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