منزلة الباذنجان

We cut the tomatoes from the top and bottom, make shallow cross cuts, and place them in boiling water for 3–5 minutes.

We drain the tomatoes, add cold water over them, then peel them.

We wash the eggplants and peel them, leaving some skin on, then cut them into cubes of the desired size.

We sprinkle the eggplants with salt and leave them for a while to release their water.

We cut the boiled tomatoes into small cubes.

We heat oil in a pan, fry the eggplants until golden, then remove them and let them drain from excess oil.

We place another pan on the stove and add olive oil.

We slice the green pepper and garlic thinly and add them to the olive oil, stirring gently without browning.

We add the chopped tomatoes to the pan and stir with the pepper and garlic.

We season with salt and black pepper, then let the mixture simmer until it thickens.

We add the fried eggplants after draining them from oil to the tomato mixture.

We pour in half a cup of water and add a tablespoon of tomato paste to enhance the flavor (optional), then let the mixture blend well.