Ingredients
500 g fresh mushrooms
500 g egg-plants
500 g tomatoes
200 g onions
100 g parsley (roots)
200 g vegetable oil
salt to taste


Method
Sort out the mushrooms, rinse them, chop finely and boil in salted water. Saute the boiled mushrooms in vegetable oil. Chop the eggplants finely and leave them in some salted water for 2 hours. Chop the parsley, onions and tomatoes finely. Saute the vegetables in vegetable oil, blend with the mushrooms and boil the mixture in a saucepan for 20 minutes. Sprinkle with salt to taste.