1Fry the whole garlic cloves a bit until they are brown.
2Add freshly ground pepper and the sweet red paprika.
3Mix well among each other.
4Cook the eggplant in boiling water.
5Add a bay leaf and a cubit to the mixture in the pan.
6Then add a little vinegar and oregano.
7Let them simmer, care that the aubergines do not break.
8They can be kept in the sauce for an indefinite period.