Slice two eggplants ¾ inch thick, salt, and sauté till brown
(Optional: thickly slice a few small potatoes, or one large, and saute.)
Layer eggplant in baking pan (with potatoes if using).
Braise 5 medium onions, sliced, in about a quarter inch of water.
When soft, add ¾ cup olive oil and sauté.
Chop 1 bunch parsley
Slice 3 cloves garlic
Coarsely chop 6 tomatoes.
Add salt, pepper, parsley, garlic and tomatoes to onion
Continue sautéing till slightly softened and reduced in volume.
Put sauce on top of eggplants (& potatoes if using)
Rinse sauce pan with a bit of water and pour into baking pan.
Bake at 350° for approximately 40 minutes.