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2. Cover with salt in closed container, peel skin
when cool, open, cut into strips and throw out stems and seeds. Allow to
drain on wooden board. 3.
Cook the eggplant in exactly the same manner.
4. In large pot, mix together peppers, eggplant,
onion (chopped finely), carrot (grated medium), oil, tomato juice or
stewed tomatoes (chopped), chopped cherry peppers, and bay leaves.
5. Bring mixture to a boil and mix from time to
time to make sure it doesn't stick. Add salt and pepper to taste.
6. It's ready when the oil comes to the surface.
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