In Georgian cuisine, eggplants occupy a special place, and there are many ways to prepare them. The recipe that I offer you does not require any special costs - neither in time nor in products, and the result is simply wonderful!
Onion cut into half rings, pepper-strips and fry until half-cooked.
Combine the onion and pepper with chopped coriander, basil, and garlic. Salt, pepper and add vinegar and hops-suneli (if desired or possible). Leave to infuse. Since eggplants will be fried without salt, this mixture should be slightly salted.
At the eggplant on both sides, cut off the peel and cut it into thin plates.
Fry on both sides.
In a suitable container, spread a layer of eggplant, lubricate with a mixture of onions and herbs, spread the next layer on top, lubricate again and so on until the end.
All these manipulations are carried out with eggplants that have not yet cooled down. It is delicious both hot and cold, but the cooled ones are still better, so let them brew.