طباخ روحه

Peel the ripe tomatoes and cut them into medium-sized cubes.

Cut the zucchini into medium cubes.

Peel the eggplants and cut them into cubes that are not too small.

Place the ghee in a pot over heat, add the cubed meat with fat, and stir until it changes color.

Add the chopped onion and sauté until softened.

Add salt, black pepper, and red pepper, and stir everything together.

Add the eggplant, zucchini, and tomatoes all at once and mix gently.

Add the crushed garlic and stir.

Adjust the salt, cover the pot, and let the stew cook over medium heat for 30–45 minutes until the vegetables are fully tender.

Add the dried mint as the final step, stir lightly, and serve hot with vermicelli bulgur or bread.