Trahana with eggplants in the tava

Wash the eggplants, cut them into medium-sized cubes, brush them with oil and bake or fry them. 

Set them aside and sauté the onion and the garlic. 

Add the eggplants, the tomatoes, salt and pepper, the oil and a little water. 

Let everything boil well and add the trahana. 

Simmer until the sauce thickens.