4    Medium Eggplants
1    Salt
1    Oil
2    Medium Onions, sliced
1    Green Pepper, seeded, sliced
2    Large Ripe Tomatoes, peeled
1    Salt
1/4 ts Hot Chili Pepper
1/4 c  Water

CHAKAH (YOGURT SAUCE
2 c Chakah, Drained Yogurt
2 Garlic Cloves
1 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.