2 medium eggplants
Oil for frying
Salt
4 ripe red tomatoes
1 large onion
1 small bunch of fresh parsley
1 large garlic clove
2 pimentos
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon hot paprika
1/2 cup soy oil
1/2 cup vinegar
Butter
2 medium eggplants
Oil for frying
Salt
4 ripe red tomatoes
1 large onion
1 small bunch of fresh parsley
1 large garlic clove
2 pimentos
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon hot paprika
1/2 cup soy oil
1/2 cup vinegar
Butter
Slice the eggplants into thin rounds and fry them in hot oil
Sprinkle with salt and cut into cubes
Drain on paper towels
Remove seeds from tomatoes, cut into cubes
Chop onion, parsley, and garlic
Saute onion, garlic, seasonings, pimentos, and soy oil over medium heat for 10 minutes
Add tomatoes and cook, stirring until the sauce thickens
Add eggplant and mix well
Blend with a fork until the mixture is smooth
Increase heat slightly
Add vinegar, continue cooking, and stir for 5 minutes
Remove from heat and check seasoning
Add butter, stirring constantly
Let cool down
Serve in 4 portions.
