A recipe from the Aegian Region of Turkey. Totally vegetarian. Kids tend not to like eggplants too much. However this is so light and tasty; even they might give it a try.
This dish is totally vegetarian. Prepared with easily found material. Easy to prepare and really no chance to go wrong.
Try to pick eggplants that are long and thin. Having thin ones will increase your chances that they will have less seeds in them. If you end up with buying fat eggplants, no need to worry just discard the middle part with the seeds.
First peel the eggplants in stripes to look like they are wearing old fashioned pyjamas. Soak them up in salty water for about half an hour to get rid of their sour taste and also to get rid of the black water. Then take them out of the water when the time is up. Wash again and squeeze out the excess water, but you don’t have to dry them.Then cut them vertically but not completely, keep the bottom part as it is.
Then cut vertically the slim long peppers, take out the seeds. Some or all the peppers may be spicy. Most of the hot will be lost when cooked. Then either grate or chop to cubes the tomatoes.
Stuff each eggplant with abundance of tomatoes and peppers and place them in a covered deep saute pan. Sprinkle with salt and whole or minced garlic cloves. The tomato and the eggplant will be leaving a lot of water so you do not need to add additional water. Cook with slow-medium heat. Test whether the dish is ready with a fork on the bottom part of the eggplants.
Some fry the eggplants before stuffing and some saute the tomatoes and peppers as well. I think omitting frying and sauteing is much easier and healthier.
You can serve this dish as a main dish or a side dish. You can serve it warm or cold. However I must warn you that you might eat a lot of bread, dipping in the sauce is so tempting. Enjoy.