Yatimcheh

The dish is tried in Isfahan Province, Kashan to be exact.
Ingredients
Serves 4
Eggplants, thin, 1 kg
Onion, medium, finely sliced, 1 no
Butter 50 g
Tomatoes, 2 to 3 nos
Garlic clove, pressed, 1 no
Salt and pepper, as per taste
Nutritional Information
Nutritional values for each person
274 kilocalories
Protein , 9 g
Carbohydrates, 41 g
Fat, 11 g
Procedure
Peel the eggplants and cut them into cubes of 2*2 cm. Soak in a large bowl filled with salted water half an hour.
Take a pot and sauté the sliced onion in butter. Strain the eggplants and squeeze them in your palms till the remaining water is removed. Add them into the pot and sauté till softened. Peel the tomatoes and cube into small pieces and transfer into the pot as well. Season to taste with salt and pepper. Put the lid on and let it simmer for a couple of minutes.
In a pan fry the peeled and cubed potatoes. Transfer them into the pot and give it another 10 minutes to cook thoroughly. Remove from the heat and put in a large plate. Serve it with fresh Persian bread. You can replace eggplants with zucchinis, if desired. Bon Appetit everybody!