Eggplant-tomato-onion side dish - Betenjan bil zeit

on
  1. Peel an eggplant lengthwise in alternate stripes
  2. Salt the eggplant for 20 minutes
  3. Rinse the eggplant, dry well and fry until golden brown
  4. Cut a large onion in thin slices, then in half
  5. Fry onion until golden
  6. Put onion in a small pot, cover with the eggplant
  7. Top with a tomato cut in small pieces
  8. Let cook on medium heat until the tomatoes are cooked and juices are dry
Can add a can of chickpeas and it goes very well.