I recommend always soaking the spelt, so it will cook faster and save us time. I took the spelt and soaked it overnight. The next day, boil until half cooked. Or rather, not even to 1/2, but to 2/3 readiness. Fry the onion until golden brown in vegetable oil.
Cut the eggplant into small cubes, send it to fry to the onion.
Transfer the spelt to the pan, pour the tomatoes and pepper punched in the blender. The finished puree should be about 1.5 cups.
Mix everything well, add salt, finely chopped garlic, spices. Stir again and simmer on low heat until the spelt is ready.
We spread it on a plate and serve it to the table. It turned out to be a delicious, satisfying and at the same time healthy dish! You're welcome!