How to make
Cut the cleaned eggplants into slices with a thickness of 1/4″ (0.5 cm). Salt and allow them to drain from their bitter juice. Roll them in flour and fry them in hot oil. Arrange the fried eggplants in a large plate.
Wash and cut the peppers lengthwise into 2. Clean them from their stems and seeds and fry them in the same oil as the eggplants, then salt them. Arrange the fried peppers in a shallow pot. Arrange the roundly sliced tomatoes on top, sprinkle with salt and finely chopped garlic.
Put the lid on the pot and let it boil until the veggies remain mostly in oil. Remove from the heat and leave to cool slightly. Carefully pour in the mixture of tomatoes and peppers over the eggplants, while trying to keep the tomato rings whole for the top.
Serve the Shumen-style fried eggplants and peppers cooled, sprinkled with a little black pepper and parsley.
Optionally, garnish with feta cheese or boiled eggs.
