13.2 oz (350 g) eggplant
2-3 tomato (7 oz, or 200g)
1 sweet red pepper
1 large onion
2-3 garlic clove
2-3 tbsp vegetable oil
Khmeli-suneli, coriander, dill, basil, ground chili, and salt on your taste
Wash vegetables, peel and thinly slice onions, peppers, and press garlic cloves.
Cut eggplants into small cubes.
Pre-heat a deep skillet with a vegetable oil.
Put the eggplants into the skillet, and stir-fry for about 5 minutes.
Add the onions, and stir-fry eggplants and onions together for 5 minutes.
Add the sweet pepper, and stir-fry vegetables together for 5 minutes.
Put the garlic into skillet, add all spices and a salt, and simmer all together for 5-7 minutes, stirring sometimes.
Serve as hot as cold, as a standalone dish, or as a garnish to other dish.