Azerbaijani Chigirtma | Eggplant and Tomato Skillet with Eggs

Peel the eggplants in strips and cut them into 1.5 cm-thick slices. Salt and arrange them in a colander. Peel and dice the tomatoes, slice the peppers into rings, and finely chop the onion.

Pat the slices dry with paper towels. Fry them in most of the oil until golden on both sides, then transfer them to a wire rack. Do not crowd the pan; crowded slices will steam and absorb oil.

Drain off the excess oil from the pan, leaving two spoonfuls. Cook the onion for 4 minutes until lightly golden. Add the peppers and cook for 3 minutes. Add the tomatoes, crushed garlic, salt, and black pepper, then cook until the tomatoes release their juices and the liquid reduces.

Arrange the fried eggplant in a single layer over the vegetables and dot the butter between the slices. Do not stir; the layers should stay separate, and the dish will turn to mush if the eggplant is crushed.

Crack the eggs into the pan, spacing them apart, and keep the yolks intact. Cover and cook over low heat until the whites are fully set. The yolks should stay runny; they become the sauce when eaten with bread.

Remove the pan from the heat and sprinkle the dried mint and finely chopped fresh herbs over the top. Serve the skillet at the table with fresh bread while hot. Do not let it stand; the yolks will firm up as the dish cools.