- 2 eggplants
- 3 tablespoons olive oil
- 1/4 cup chopped onion
- 4 green onions chopped
- 2 cloves garlic minced
- 1 can diced tomatoes drained, 14.5 ounces
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon freshly ground pepper
- in Soak eggplantssalt.
- Cook eggplant slices in olive oil. Remove.
- Cook onions and garlic in oil then add can of tomatoes.
- Add eggplant and spcies
- Cook until eggplant is translucent