Ingredients

2 (1 lb) eggplants,cut into 1-in cubes
1 t salt
3 T corn oil
2 md (1 cup) onions,chopped
1 lb potatoes,peeled & cut into 1/2-in,cubes
1 lb ripe tomatoes,peeled & cut into 1/2-in cubes
2 carrots,grated
1/4 c fresh coriander,chop

Cooking Instructions

Mix eggplant cubes w/1 ts salt & let stand for 1/2 hr. Rinse pieces under cold water & press out liquid gently. Set aside.
Heat oil in a pan, add onions, & mix for a moment. Cover the pan & cook over low heat for 5 mins.
Add eggplants, potatoes, tomatoes, & carrots. Mix well & cover; continue to cook over low heat for 20 mins.
Add coriander, garlic, remaining ts salt, and pepper.
Cover & cook for 10 mins more.
Serve hot or at room temp, or refrigerate & serve cold.
 
 
 "Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)