Armenian Ajapsandal

Description

Pay attention to the recipe,

Instructions

1. 1

   Step 1

   First, wash the eggplants and cut them into strips, leaving the stem so they don't fall apart. Salt them well.

2. 2

   Step 2

   Cut the pepper and carrots into julienne strips, the onion into half-rings, and the hot pepper into rings.

3. 3

   Step 3

   Shake the salt off the eggplants and squeeze out the excess juice.

4. 4

   Step 4

   On a hot skillet, fry the eggplants. Set them aside on a plate to let the fat drain.

5. 5

   Step 5

   In the same skillet, sauté the carrots with the onion.

6. 6

   Step 6

   Add peppers and garlic.

7. 7

   Step 7

   Next, add the chopped herbs.

8. 8

   Step 8

   Add the coarsely chopped tomatoes.

9. 9

   Step 9

   Salt, pepper to taste.

10. 10

    Step 10

    At the very end, add the eggplants. Just don't forget to remove the stems. You'll get long strips.

11. 11

    Step 11

    Cover with a lid and simmer, without stirring, for 30 minutes.

12. 12

    Step 12

    The easiest way to check the doneness is by the carrot—if it's soft, feel free to remove from heat and serve!

13. 13

    Step 13

    Serve at the table.