6 medium size egg-plants, 1 !/2 tablespoons oil, 2?/2 tablespoons margarine, 3 medium size onions, 2 large tomatoes, 150 gr.
minced meat, 5 green peppers, 17/2 glasses meat stock or water, 1 ?/2 teaspoons salt
Remove the stems and peel the egg-plants leaving lengthwise stripes. Cut them lengthwise in halves and cut these into 3-4 cm. long pieces. Keep them in salted water for half an hour.
Peel and chop the onions. Lightly brown them in margarine. Add minced meat. Saute them until the juice is evaporated. Add peeled and chopped tomato and salt. Cook until the tomato juice evaporates.
Heat the oil. Take the egg-plants out of the water. Squeeze them by hand to extract excess water. Dry and lightly fry them.
Take them out and arrange in a flat pan. Spread the minced meat over. Cover with slices of tomato and pieces of green peppers. Sprinkle with salt. Cover and cook on low heat for 20-30 minutes.
(You may also bake it in the oven. In this case is should be covered for the first 20 minutes). Serve with rice.
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