Gaby
Ingredients:
3 eggplants
1 medium head of garlic
2 red bell peppers and 2 yellow bell peppers
1 hot pepper (optional)
2-3 tablespoons chopped parsley and dill
Salt, black pepper
1/3 cup vinegar (grape or apple)
2/3 cup boiling water
Oil for frying
Slice the eggplants into rounds and place them in a large bowl of salted water for 1 hour. After an hour, remove the slices from the water, squeeze out excess moisture with your hands, and pat them dry with paper towels. Heat oil in a skillet and fry the eggplant slices until they are soft but not fully cooked—light golden brown is ideal. Pat each piece dry with a paper towel. Roast the bell peppers in the oven, peel them, and cut them into cubes. Finely chop the herbs and crush the garlic using a garlic press. Mix the peppers with the garlic and herbs and season with salt and pepper. In a glass container, layer the ingredients: start with a layer of eggplant, sprinkle with the pepper mixture, add another layer of eggplant, and top with more peppers. Combine the vinegar, water, salt, and pepper, and pour the liquid over the eggplants so it just covers the top layer—no more. Cover with a lid. Prepare this a day in advance before serving.
