300 g canned tomatoes
1 small head of celery (root)
2 cloves garlic
spices of your choice - red pepper, salt, pepper, dill cumin
processed feta cheese - optional
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Slice the eggplant strips, posolyavam and stay to left bitterness. In preheated oven, on a tray littered baking sheet, arrange eggplant, sprinkle them with spices - all (paprika, salt, pepper, dill, cumin) and add a little olive oil. All put on eye. Bake until eggplants in a saucepan fry the onion, garlic and spices of your choice in a little olive oil, then add the tomatoes, carrots and celery, and add 100 ml water and leave to simmer about 10 minutes or until the water has evaporated, then pour liquid on almost finished eggplants and put a little processed cheese on one side (I was not sure, but get even more delicious with it).