Armenian Imam bayaldy with eggplant

We take the eggplant, peel it to make strips like a zebra and cut it into circles, sprinkle with plenty of salt and leave for half an hour until the water starts, which removes the bitterness. After that, you can rinse the eggplants and dry them with a paper towel.
Preheat the frying pan, add vegetable oil. There should be a lot of oil, the more, the dish will be less greasy, oddly enough, since the eggplant is fried faster and does not absorb excess fat, then put the fried eggplants on a sieve or on a paper towel to remove excess fat. I make eggplants in large quantities at once, because they are insanely delicious by themselves without adding another ingredient. For example, with mayonnaise and garlic!!
Sweet peppers follow eggplants. I use green, because it is important that it is not only delicious, but also visually looked joyful. Using the same technology, fry the pepper, cut into small pieces and spread on a paper towel. Do not forget, if necessary, to add vegetable oil.

Cut the onion into rings. In fact, I put four frying pans on the stove at once and cook everything at the same time.Firstly, the flavors do not mix, the oil remains fresher, and - the most important point - much faster.

Tomatoes are cut into larger slices, they fry very quickly, and on both sides until all the juice has disappeared, I do not remove the skin.

Layer by layer: sprinkle eggplants with a small amount of garlic, finely chopped, then sprinkle with chopped walnuts. Sprinkle with herbs. I only put cilantro. Next-roasted peppers, garlic, nuts and herbs, then tomatoes, then eggplants, then onions, then peppers, well, in general, and so on indefinitely.