Peel and dice the eggplants. Sprinkle with a soup spoon of salt and let stand 15 minutes, then wash and squeeze them dry. Chop the tomato and squeeze the pieces to remove the seeds and juice. Chop the green pepper.

In a saucepan, brown the onions in butter for 2 minutes. Add the garlic and green pepper and cook for 2 minutes more. Finally add the eggplants and tomato and cook on a high heat for 3 to 4 minutes, then pour the whole mixture into a bowl.

When cool, add all the other ingredients except the oil. Mix. Now proceed the same as for the squash "mujver" (see above). Heat the oil in a frying pan, spoon the eggplant mixture into the oil (each portion should be the size of a walnut) and brown for two minutes on each side. Serve at once.