Deep fry the aubergines whole and then remove the skins. Clean and slice the onion finely. Liquidize or crush the aubergines and chile. Heat some oil in a pan and fry the onion until soft but not brown. Remove skin from tomatoes and slice in half, remove seeds. Slice tomatoes into fine strips. Add onion to aubergine mix. Add tomatoes and vinegar. Mix well and season to taste.

From: from "A taste of Mauritius" - Paul Jones & Barry Andrews ISBN 0 333 34005 1
Posted By: Peter Moss, pmoss@yoda.alt.za
Post Date: Sun, 13 Dec 1998