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3 Green chiles
1 sm Cup vinegar
Oil for frying
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
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