Before the experts of Baku cuisine rush in with their criticism, I will say that this recipe is from the native bakinka. I was interested in its simplicity of products and ease of preparation. The recipe met my expectations - both hot and cold, the dish is very tasty. The first time I always do it from the original source, then I adjust it to my taste. I won't change anything except the amount of oil. Trying it?
Tomatoes cut into rounds not very thinly (if you want, then remove the skin).
Put layers: eggplant, tomatoes, and so on.
The last layer is tomatoes.
Pour in the oil, cover with a lid and put on a small fire.
After 15 minutes, salt, pepper, add a little sugar.
Cover and cook over low heat for another 15 minutes.
When serving, sprinkle with a little herbs. I will definitely not make any other substitutions. I liked it very much when it was hot, and my husband liked it very much when it was cold. In hot - side dish, in cold-appetizer. Reduced the amount of oil, but completely reduce-the taste will spoil, there will be no creamy aftertaste, it is better to remove excess oil in the finished form.