- 2 medium sized eggplants, cubed
- 3 large carrots, sliced
- 3 onions, sliced
- 2 sweet peppers (green or red), cut into 1 pieces
- 4 tomatoes cut into pieces
- 1 garlic bulb, peeled and chopped or sliced Dill and parsley 1/2 cup vegetable oil
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.