another one of my mother’s recipes. It’s easy to fix, and absolutely
delicious. Especially if you have the
pilavı (rice pilaf) to go with it!
sized tomatoes- very thinly sliced or diced.
2 cloves of
peppers (Large ones are best.)
(You cannot find this here, so go with a little tomato paste, unless,
of course, you make some out of your red peppers.)
(or plain vegetable oil) –enough to cover at least half of your cut
eggplants in a pan.
need to peel your eggplants for this. I sometimes “zebra-peel” them.
Cut each eggplant into 4-8 (long) pieces. (The thicker they are the
more the cooking time, obviously.) Rub salt on eggplants. Fry them in
oil. (Heat oil before you throw in the eggplants.) Set them aside once
they are really soft. Drain on paper towels.
green peppers (whole, slightly cut in the middle) with stems in the
same oil. Once they are soft, remove and drain. Set them on top of your
to the same oil. (You might need to add some more oil at this point;
make sure you heat it again before you throw in the onions.)
are soft, remove and drain with the others. Cook tomatoes in the same
oil (not much oil needed for this). Make sure tomatoes are softened.
Add pepper (or tomato) paste and mix well. Add garlic and salt.
everything together and stir a few times. Now, I hope your table is
set, ‘cause your feast is ready!