Ingredients

1 kilo snails
2 cups EXTRA VIRGIN OLIVE OIL
1 onion
1 kilo eggplants
1 glass trahanàs
1/2 kilo ripe tomatoes
Salt and pepper to taste

(serves 6)

Preparation

Chop the eggplants, salt them and allow tostand for about 1 hour. Rinse and strain them. Afterwards, sauté them in olive oil and onion and add the snails, the grated tomatoes and let them boil for a while. Pour 2-3 more glasses of water, bring them to a boil and add trahanàs, salt and  pepper. Continue boiling, until thoroughly cooked.