Ikra

• 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.