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1
Cut the stems from eggplants and leave peel on.
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2
Cut into slices 1 cm
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3
(1/2-inch) thick.
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4
Spread on a tray and sprinkle slices liberally with salt.
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5
Leave for 30 min, then dry well with paper towels.
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6
Pour sufficient oil into a deep frying pan (with lid to fit) to cover base well.
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7
Fry eggplant till lightly browned on each side.
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8
Don't cook completely.
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9
Lift onto a plate when browned.
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10
Add in more oil to pan as required for remaining slices.
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11
As oil drains out of eggplants on standing, return this to the pan and add in onion.
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12
Fry gently till transparent.
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13
Remove to another plate.
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14
Place a layer of eggplant back into the pan.
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15
Top with some sliced onion, green pepper rings and tomato slices.
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16
Repeat using remaining ingredients and adding a little salt and the chili pepper between layers.
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17
Pour in any remaining oil from eggplant and onion and add in the water.
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18
Cover and simmer gently for 10-15 min till eggplant is tender.
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19
Combine chakah ingredients and spread half of the sauce into base of serving dish.
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20
Top with vegetables, lifting eggplant carefully to keep slices intact.
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21
Leave some of the juices in the pan.
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22
Top vegetables with remainder of chakah and drizzle vegetable juices over it.
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23
Serve with Kabaub and Lawash (flat bread).
