Trans Eurasia travel

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Soak eggplant in salted cold water for 30 minutes. Heat oil in large frying pan or Dutch oven, add onions and cook for a few minutes. Add remaining ingredients and cook on high heat for a few minutes, then cook slowly  over low heat until vegetables are soft. Add salt, pepper to taste. This dish can be served cold or hot. I add potato chunks and use oregano instead of dill. Sliced sun-dried tomatoes are also a good addition.