Imam Baildi

Wash the eggplants, slice them into strips or rounds about 1 cm thick, salt generously and 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 large strips and dice the onions finely. Sauté the peppers first, then add the onions and cook until translucent.

Blanch the tomatoes, peel them, and purse into a pulp. Finely chop the herbs and press the garlic.

Pour the tomato purée into the pan with the onions, add the herbs, garlic, salt, and pepper. Heat through, then add the vinegar and bring to a boil.

Layer the eggplant and pepper slices into sterilized jars, pouring the tomato mixture over them, leaving about 1–1.5 cm headspace.