Layered ajapsandal

1. Prepare the vegetables. Wash them, cut off the stems of eggplants, tomatoes and bell peppers. Remove the seeds from the latter. Peel the onion and garlic.
2. Cut the onion into thin half rings, Bulgarian pepper in half, and then each half in thin strips.
3. Lower the tomatoes into boiling water for a few seconds, after making a criss-cross incision (shallow, you only need to cut the skin). Then dip the tomato in ice water. Such a simple way will help to remove the skin from tomatoes easily and quickly. Cut the tomatoes into small cubes.
4. Finely chop the garlic and herbs.
5. Preheat a frying pan with vegetable oil (2 tbsp. l.), put the onion, cook it for 3 minutes on medium heat. It is not necessary to fry the onion too much, it should remain translucent.
6. Put the bell pepper in the pan, cover it with a lid, cook everything together for 5 minutes on high heat.
7. Turn down the heat to medium, put the tomatoes, mix. Simmer the vegetables for 5 minutes, then turn off the fire.
8. Add salt, pepper, garlic and herbs to the vegetables (leave some of the greens to decorate the finished dish). Mix well.
9. Cut the eggplants into plates lengthwise with a thickness of 3 mm, rub them with a small amount of salt.
10. Heat the remaining vegetable oil in a frying pan. Put the eggplant plates in it, fry them until golden on both sides. It is not necessary to fry them too much - they should remain soft and juicy. Put the finished plates on a paper towel to remove excess fat.
11. In a beautiful container, lay out layers of eggplant plates and stewed vegetables. The dish can be warmed up or served cold.
12. Sprinkle the finished ajapsandal with chopped herbs on top.

Bon appetit!