قلاية الباذنجان مع البندورة

We peel the eggplants and cut them into medium-thick round slices.

We heat oil in a frying pan and fry the eggplant slices on both sides until golden.

In another pan, we heat olive oil and add the sliced onion, sautéing until it softens.

We add the bell pepper slices to the onions and stir well

We add the minced garlic and sauté until lightly golden.

We place the peeled tomato slices over the onion, garlic, and pepper mixture.

We sprinkle salt, black pepper, and red pepper over the tomatoes.

We let the tomatoes cook for 2 to 3 minutes, then flip them to the other side.

We drizzle a bit of olive oil over the tomatoes after flipping.

We arrange the fried eggplant slices over the tomato and vegetable mixture.

We sprinkle a bit of salt and pour 3 tablespoons of hot water over the dish.

We cover the pan and let it simmer on low heat for 5 minutes until the flavors meld.

We garnish the dish with chopped parsley.

We prepare a yogurt-tahini sauce with lemon juice and garlic and serve it on the side, if desired.