How to make
Peel the sweet potatoes, cut them into oblong pieces and put them to fry a bit in hot oil. Meanwhile, chop the onions and carrots into small pieces and put them to stew in a few tablespoons of oil in a pot. Add the eggplants, cut into pieces, to them. As soon as they are lightly braised as well, top up with the wine and allow to stew for a few minutes.
Add the tomatoes and once the sauce comes to a boil, add spices to taste. Add the already lightly fried potatoes and transfer everything into a tray. Sprinkle it with breadcrumbs and put it to bake until the sauce evaporates somewhat.
Pour on a topping made from the beaten eggs, flour, 2/5 cup (100 ml) oil, milk (can be substituted with thick ayran) and salt. Return it to the oven and bake until the topping solidifies.
