Stewed Eggplants and Onions

1. 1

   Cut the eggplants into half (if they're big, cut it into 3 pieces).

2. 2

   Place in some cuts a few mm apart.

3. 3

   Be careful not to cut through all the way to the bottom, but just slice through the skin and the top portions.

4. 4

   Cut the onion into half.

5. 5

   Put all ingredients into a pot and turn the heat on.

6. 6

   Cook about 20 to 30 minutes on low heat, and it's done.

7. 7

   If you leave it for one night, the flavors will settle in more.

* Per serving · 4 servings · Values may vary.

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