by Hülya from Kabakum, Turkey
5-6 Eggplants, whole
5-6 Green pepper, chopped
Lots of whole tomatoes, peeled
Some recipes call for the eggplant to be chopped (like in the picture above) while other people (like our host, Hülya) keep the eggplant whole. This recipe will be keeping them whole, which is the way I really liked it 🙂
Keep eggplant whole and make long, deep cuts down its length in several places. Fry in vegetable oil, rotating gently. Fry peppers separately in oil, until softened. Insert garlic slices into the cuts of the softened eggplant and move the peppers and eggplants into a pot together.
Roughly chop the tomatoes and add to the top of the pot with a bit of olive oil. Add 1 cup of water and seasoning as desired. Simmer until tomatoes are tender. Delicious by itself, but also nice served with rice. Enjoy!