How to make
Wash the eggplants, cut them into coarse cubes, sprinkle with salt and water and leave for 30 min. - 1 hour, to drain out their bitterness.
Wash them, dry and fry in oil or olive oil.
Chop the onion into crescents, fry in the same oil - pour in more if needed.
Add the flour, paprika, finely chopped tomatoes (I blanch them in order to peel them), salt, sugar to taste and the garlic cloves - also finely chopped.
Pour in 1 1/2 cups water and cover the pan with a lid.
The sauce needs to simmer for about 5-6 min. as is. Then pour in the fried eggplant, sprinkle parsley, the sauce and bake the dish about 15-20 min. in the oven.
The dish tastes wonderful both warm or cold.
