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Eggplant Oriental

2 green peppers

6 ripe tomatoes

2 eggplants

3 teaspoons salt

3 tablespoons cooking oil

1 teaspoon paprika

Remove the seeds from the peppers, and cut the peppers into small pieces. Pare the eggplants and cut into small pieces. Cook the eggplant and peppers in the fat until slightly brown, then add the tomatoes and seasonings and continue the cooking until the eggplant is done. Serve very hot.