PREPARATION AND SERVICE
Skin eggplants horizontally in 4 separate places, creating a striped pajama pattern.
Being careful not to penetrate too deeply, slice from end to end.
Pour olive oil onto the pan, and turn on medium heat until oil is hot enough to fry.
Place eggplants and peppers onto the pan. Keeping at medium heat, fry all sides of eggplants and peppers.
Skin garlics, chop Chef Ready® Semi Dried Cherry Tomato, then add both onto the same pan. Continue to fry.
Add salt, cover the top of pan and reduce heat to low. Cook for another 15 minutes.
Remove from stove, and keep the pan in room temperature to cool for 1 hour. Do not open the cover.
Serve with sour dough bread and Turkish yoğurt (thick, neutral tasting yoghurt).