Ingredients (Serves 4)
½ kg cubed meat 1 kg eggplant
1 kg tomatoes
½ kg green pepper
1 large onion 2 tablespoons oil
6-7 cloves garlic 1 teaspoon salt
1 tablespoon tomato paste

Preparation
Put the meat in the pot and boil it in a tea glass of water. Cut the eggplant and peeled tomatoes into cubes. Cut the onions into 1 cm long pieces and remove the seeds from the peppers. Heat the meat boiled in a pot by adding oil, and when the onions turn pink, continue to fry with green peppers. When the peppers wilt, add the eggplants to the pot and continue to fry, when the eggplants soften, fry with tomato paste and add chopped tomatoes and mix. Then add garlic, salt, spices and water and leave the dish on low heat until it absorbs its water, then remove from the heat and add plain bulgur or rice. eaten with rice.

*Urfa mouth, dorgama

Source: Taste from Tandoor / Lütfiye AKALIN