Ingredients:

• 2 large eggplants
• 4 tomatoes, chopped
• 8-9 cloves garlic
• 3-4 Tbsp. of  olive oil
• 1 tablespoon coriander seeds
• 2 tbsp cider vinegar
• 1 tablespoon salt
• 1-2 chili,  chopped

Preparation:

Eggplant peel and cut large chunks.

Fry eggplant in olive oil  until golden brown.

Place all ingredients in a blender and mix until smooth.

Pour mixture into a saucepan and cook over minimum heat until the liquid is evaporated.

Place mixture in sterilized jars and store in refrigerator.

Bon Appetit!