Cut the eggplants into small pieces,the potatoes into quartered pieces, the onions into fi ne slices.
Heat the oil into the pot and fry fi rst the onions and continue with the eggplant and the potatoes keep stiring at all times.
Melt half of the tomato paste in a glass of water. Then add the grated tomato, parsley, cinnamon, salt and pepper in the cooking pot. After it starts to boil lower the heat and let it cook slowly.


  • oil - half a glass
  • potatoes - 1kg
  • eggplants 1 kg
  • 2 onions
  • 2 medium tomatoes
  • tomato paste - 1 tablespoon
  • parsley - ¼ bunch
  • cinnamon - 1 stick
  • salt, pepper