Eggplants with Garlic, Peppers and Fresh Herbs

Slice unpeeled eggplants into rounds about ⅝ inch thick. Julienne the bell pepper and hot pepper after removing the seeds and cores.

Finely chop the dill, parsley, and cilantro. Press the garlic cloves through a press, then mix with water, vinegar, sugar, and salt.

In a separate bowl, combine the peppers with the chopped herbs.

Heat vegetable oil in a skillet and fry the eggplant rounds on both sides until golden brown. After frying, briefly dip each round into the garlic-vinegar marinade for a few seconds.

Arrange the eggplant rounds tightly in a shallow, wide-bottomed dish. Top this layer of eggplant with a layer of the herb and pepper mixture.