Aylazan

Cut the aubergines into circles, sprinkle with salt and allow to stand for 10-15 minutes to reduce the bitterness. Lightly squeeze the aubergines, put in a saucepan and pour vegetable oil over them. Peel and dice the potatoes. Peel and cut the peppers into rings. Peel and finely shred the onions. At the bean pods, remove the tips along with the veins, finely chop the pods. Remove the stalk from the tomatoes and cut them into wedges. Roughly chop cilantro greens, parsley and basil. Put the vegetables and greens in layers on the eggplant, salt, pepper and repeat all the layers again. Salt everything, pepper, pour oil, cover with an inverted plate. Close the pan with a lid and simmer.