1 kg round eggplants
2 - 3 tomatoes, peeled and cut in small pieces
2 - 3 medium onions, cut in thin slices
1 - 2 garlic cloves
150 ml olive oil
parsley
A pinch of sugar
Pieces of graviera cheese

Wash the eggplants and cut them in cubes. Salt them and let them stand for 1/2 hour. Then, wash them and strain them well. Saute the eggplants and the onions in a deep saucepan with the oil. Add garlic, tomatoes, sugar, some parsley and some water and let them boil. When eggplants are soft enough and water is absorbed lay thin pieces of graviera cheese and let them melt.