1 eggplant
1 green pepper (lg.)
2 tomatoes
1 onion
1/2 lb. pepperoni to taste (or sausage)
1 clove garlic
1 tbsp. salad oil
Salt, pepper, red pepper, paprika
1/2 c. water

Slice the onions to form rings, the peppers thinly, tomatoes and pepperoni or sausage. Fry in the oil until the onion is golden brown. Meantime, clean and peel the eggplant. Cut it into small cubes. Plan to use the eggplant right after slicing because it darkens if it is exposed to air too long.

Transfer the fried vegetables into a deeper pan or a small pot. Add the cubed eggplant. Pour over it the 1/2 cup of water and let simmer on low heat (stirring constantly) for 45 minutes. (Put on serving platter and sprinkle chopped up garlic.) Be sure not to let vegetables stck to the bottom of the pan and burn. Even if only a small amount of it burns, the whole mixture will smell and taste burned and bitter. Vary the amounts of other ingredients with the size and number of eggplants used. This recipe will be enough for a family of 3 or 4.