Imam Baildi

Wash the eggplants, cut them into strips or rounds about ⅜ inch thick, salt them generously, let sit, then rinse and squeeze out the excess moisture.

Fry the eggplant slices on both sides and transfer to paper towels.

Cut the peppers into thick strips and dice the onion finely. Fry the peppers first, then add the onion and cook until translucent.

Blanch the tomatoes, peel them, and puree. Finely chop the herbs and crush the garlic through a press.

Pour the tomato puree into the pan with the onion, add the herbs, garlic, salt, and pepper. Heat through, then finish with a splash of vinegar and bring to a boil.

Layer the eggplants and peppers into sterilized jars, pouring the tomato mixture over them, leaving about ½ inch headspace.