_For About 12 People_
Take two large eggplants, have them peeled and cut into large flakes
of about 1¼ inches in size, season with pepper and salt, pass through
flour and fry in hot fat pan to brown color; chop finely and sauté to
yellow color, six French shallots and two beans of garlic, and add to
the eggplant. Keep stirring on moderate fire for about three minutes,
serve in vegetable dish and spray with chopped parsley.