Begin by dicing the eggplants into cubes and soak for 10 minutes in a bowl of water and vinegar to remove the bitter taste.
Meanwhile, cut the remaining ingredients into small pieces.
Heat olive oil in a pan and saute the garlic and onion until golden brown. Then add the eggplants, season with salt to taste and saute until the eggplants are soft (about 5 minutes).
Add tomato sauce, water and mustard, mix and bring to a boil.
Add the oatmeal to the sauce, mix and cook until thickened. Turn off, add green smell and mix. Drizzle with olive oil to serve.

3 cloves garlic
1 medium onion, chopped
200 ml water, boiled
2 medium eggplants, chopped
2 teaspoon tomato sauce
1/2 cup water
1 1/2 cup oatmeal
2 tablespoon mustard
1 teaspoon smell (chopped green parsley and chives)
Sea salt, to taste
Olive oil, to taste