Directions

1. Heat sunflower oil in a large saucepan over medium heat. Add finely chopped onion. You want to sauté the onion until they reach a nice golden color, about 5-7 minutes. Keep an eye on them. Onion scorches easily and can alter the taste of the entire dish. 

2. Peel tomatoes and chop them into approximately 1-inch cubes. Add to the pan with the onion and stir until combined.

3. Cut bell peppers into half rings and add to the pan with the onions and tomatoes. Allow the veggies to cook together until cooked through. Add finely chopped garlic to the mixture. Cook for 1 minute. 

4. Chop up all the herbs and add them to the vegetables. Stew vegetables for another 10 minutes. Add salt and adjika to taste. Meanwhile, continue to step five.

5. While the vegetables are cooking, cut up the eggplants into cubes. Salt them generously and let them stand for about 10 minutes. 

6. Heat the sunflower oil in a large skillet and sauté the eggplant until cooked- about 10 minutes. Add cooked eggplant to the vegetable mixture. Make sure seasonings are to your preference, and there you have it. Enjoy!