Finely chop the onion into cubes and put it to fry in vegetable oil.
In another pan, fry the eggplant cut diagonally or in circles, about 1 cm thick, on both sides.
Remove the skin from the tomato, cut into small cubes and add to the onion. Simmer until the tomatoes turn to mush.
Add tomato paste and half a cup of water, mix.
Finely chop all the greens and add them to the onion and tomatoes.
In the same place, send salt, hops-suneli, garlic finely chopped.
Peel the hot pepper from the seeds (we do not clean it), finely chop it and add it to the same place.
Simmer everything together for a couple of minutes and put the fried eggplants in our sauce.
Cover with a lid and simmer for a couple of minutes.