Wash the liver, remove the streaks, dry on a paper towel, sprinkle with a pinch of sugar, and mix.
In a frying pan, heat 2 tbsp of vegetable oil, fry the liver on a high heat until the liquid evaporates, remove from the heat.
Onions, potatoes, eggplants to clean, wash, dry, cut into thin rings, bell peppers to wash, clean, divide into 4 parts and cut into thin strips.
Peel the garlic and cut it into thin plates, put it in a dry pan, and brown it.
Add the prepared onion, also slightly bake until the aroma of fried onions appears.
Mix the garlic and onion, spread evenly on the bottom of the pan, spread thin rings of potatoes on top, pour 3 tbsp of vegetable oil, cover with a lid, simmer over medium heat for 7-10 minutes.
Carefully turn the potatoes and onions over with a spatula, spread the eggplant rings over the entire surface of the potatoes.
It is better to PEEL eggplants!
Sprinkle eggplants with a handful of bell pepper, spread the prepared liver on it.
Spread the rest of the bell pepper evenly on top.
Mix the yogurt well with the eggs, pepper and salt.
Pour this mixture evenly over the contents of the pan and sprinkle with grated cheese on top,
spread out the tomato slices ( I have small, cut into halves), cover with a lid, bake on low heat for 10 minutes,
sprinkle liberally with herbs, then cook the dish on the lowest heat until ready. About 7-10 minutes, try - all the vegetables should become soft.
When serving, you can lightly sprinkle vinegar tincture with spices. This will add flavor and piquancy to the dish.