1. Slice your eggplant, thin. Next, salt it and place it on the tray. We need to leave eggplant for at least 30 minutes, preferably for a few hours. This salt allows the excess moisture to be drawn out.

2. Heat oil in a pan and then fry eggplant in batches. Watch the video, and you want it just lightly browned. Can put on a paper towel to remove excess oil. Set aside.

3. In the same pan, add another tablespoon of oil. Place coriander and cumin into toast before the next step.

4. Next, add your tomato paste, garlic powder, salt, and onion. Stir and cook for about a minute until tomato paste starts to darken. Then, add water. Stir until it thickens again. Then, add your vinegar. Stir and remove from heat.

5. Slice potatoes thin and set aside.

6. Slice onions into thin rings, and set aside.

7. preheat the oven to 375 degrees Fahrenheit.

8. Roll out puff pastry and cut a circle the same diameter as your pan.

9. In a pie pan or tarte pan, spread your tomato sauce. Then, add your eggplant leaving about 1/2 inch around the pan.

10. Then, add your onion rings on top of the eggplant. After that, add the potatoes to go all the way to the edge of the tarte pan.

11. Spread your puff pastry with the krut mixture. I use a pastry brush. Place the puff pastry over the ingredients, krut the side down. Make sure that the edges are tucked inside your tin or pan.

12. Make slashes into the pastry and place in preheated oven to cook for 35 minutes or until golden brown. Your pastry will not puff because you have made the slashes. That’s ok.

13. After cooking, remove from oven and allow to cool. Then, the flip. Place plate large enough to cover the tarte, grab tightly, and in one swift movement, flip. You may wish to score around the edge of the tin to loosen it.

14. If it does not all come out, don’t worry; just put it back together. It will be so delicious no one will care.

15. Add krut to the top and serve.