Eggplant bohémienne

• 2 eggplants (aubergines)
• 2 tomatoes
• 2 onions
• 4

Cut the eggplants and tomatoes into 1 cm cubes.

Peel and chop the onions, peel and crush the garlic. Sauté the eggplant with the onions and garlic in olive oil in a frying pan for 15 minutes.

Add the tomatoes and continue cooking for 30 minutes on a low heat; season with salt and pepper.