Eggplant with Tomatoes and Olives / Vinete cu rosii si masline

Directions

Wash one large or 2 to 3 smaller eggplants. Cut lengthwise into slices or into small cubes or any desired shape. Add finely chopped onions, a sprig each of green leek and dill also finely chopped, slices of tomato and pepper and salt to taste and fry in oil. Now sprinkle over with a level teaspoonful of flour and some finely chopped parsley. Add a few ripe olives and a little water. Slowly bring to a boil, then cook slowly until tender. Serve with slices of cold or hot mamaliga.