*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       ea           Medium Eggplants
    1       ea           Salt
    1       ea           Oil
    2       ea           Medium Onions, sliced
    1       ea           Green Pepper, seeded, sliced
    2       ea           Large Ripe Tomatoes, peeled
    1       ea           Salt
      1/4   ts           Hot Chili Pepper
      1/4   c            Water
    2       c            Chakah, Drained Yogurt
    2       ea           Garlic Cloves
    1       ea           Salt to Taste
   Cut the stems from the eggplants & leave peel.  Slice
   into 1 cm pieces. Spread on a tray & sprinkle slices
   liberally with salt. Leave for 30 minutes, then dry
   well with paper towels. Pour enough oil into skillet
   with a lid, to cover base well.  Fry eggplant until
   lightly browned on each side.  Do not cook completely.
   Lift onto a plate.  Add more oil as required for
   remaining slices. As oil drains out of eggplant,
   return this to the pan & add onions. Fry gently till
   translucent.  Remove to another plate. Place a layer
   of eggplant back into the pan.  Top with some sliced
   onion, green pepper rings & tomato slices.  Repeat
   using remaining ingredients & adding a little salt &
   the chili between layers.  Pour in any remaining oil
   from the eggplant.  Add onion & water, cover & simmer
   gently for 10-15 minutes. Combine chakah ingredients &
   spread half the sauce into base of serving dish.  Top
   with vegetables, lifting eggplant gently to keep
   slices intact. Leave some of the juices in the pan.
   Top vegetables with the rest of the chakah & drizzle
   the remaining juices over it.  Serve with flat bread.
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