Eggplant in tomato juice or sweet gravy.
Cut the eggplants into large circles, salt, let the juice stand out, squeeze.
Fry on both sides in vegetable oil.
Cut the skinless tomatoes into pieces, simmer until smooth, add sugar to taste, salt to taste, pepper, add to the fried eggplant and simmer all together a little more.
Eat sprinkled with parsley, dill with porridge or mashed potatoes. Bon Appetit!