Chanakhi Recipe

Cut the eggplants lengthwise in the middle, lightly sprinkle with salt and let them simmer for 20 minutes. Then drain to remove the bitterness. Wash the bell peppers as well, cut them in half and remove the stalks and seeds. Peel the onion and cut it into sieges., finely chop the herbs, garlic and pepper and mix everything together. You can peel the tomatoes and cut them into four or four parts.

Traditionally, the dish is prepared in clay pots, although you can also use one large thick-bottomed pot. Stack the pieces of meat tightly at the bottom of the dish, arrange the chopped eggplant, bell pepper and tomato on top and sprinkle with a mixture of herbs, onions, garlic and pepper. Sprinkle with salt... Repeat the next layer in this way, so that at the end you sprinkle the mixture of herbs and salt on top. There is no need to add water or broth – the dish should be prepared completely in its own juice.

Cover the pot or pot tightly with a lid (or foil) and place it in a preheated oven at 180 degrees and cook for about 2 hours. After that, the dish is ready. Serve hot, with shoti bread.