Presoak a clay pot, top and bottom, in water for 15 minutes.
Cut the eggplant in half. Carefully scoop out most of the pulp without damaging the skin, then set the skins aside. Chop the eggplant pulp, tomatoes, and onions and fry the mixture in
Cover the pot and place it in a cold oven.
The eggplant should be quite soft. Serve very cold.
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