Eggplant dish
This dish is especially popular in the Balkans and Turkey
Ingredients
2 medium eggplants, thinly sliced
6 medium tomatoes, chopped in cubes
2 onions, chopped
3 cloves garlic, minced
2 red peppers, chopped in cubes
3 carrots, peeled and grated
olive oil
salt
dried Italian/Mediterranean herbs
Directions
Place the eggplant slices on a large baking plate greased with oil, sprinkle some salt and oil on them and add 1/2 cup water. Cover the plate with aluminum foil and bake in a 200 C oven for about 20 minutes or until the eggplants are more or less soft. While the eggplants are baking, fry the onion and garlic in oil (in a large pan) until transparent. Add tomatoes, peppers and grated carrots. Add salt, stir and cover the pan with a lid. Simmer for 10-15 minutes, stirring occasionally. Add some herbs and oil. Sautee until almost no liquid remains in the vegetables and set aside. Sprinkle some olive oil in a glass or clay baking dish and add the first layer of eggplants in the bottom. Sprinkle some salt, herbs and olive oil on them. Cover with a layer of tomato-pepper-carrot sauce. Keep adding layers until you run out of ingredients. Cover the baking dish with a lid or aluminum foil and bake in 200 C for about half an hour, gradually reducing heat.
Let the dish cool a bit before serving. Serve with pasta or rice. Serves 4-5.
