2 tablespoons unsalted butter
1/4 cup packed brown sugar
3 tablespoons vegetable oil
1 teaspoon dried yeast
1/4 teaspoon salt
1/8 cup water
1 tablespoon chopped fresh herbs
3 eggplants, sliced into rounds
1 tomato, sliced into rounds
In a small bowl, mix butter, brown sugar, oil, yeast, salt, water and herbs. Place eggplants and tomatoes on prepared baking sheet.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 7x9-inch pans.
Roll the eggplant and tomato rounds into 1/8 inch balls. Place in the prepared pan.
Bake pratically at 375 degrees F (190 degrees C) for 3 1/2 hours in the preheated oven. Remove the eggplant and tomato rounds. Cool 8 hours, then remove the tomato slices. Cover with a plastic bag, and shake lightly.