In the winter I very rarely buy eggplant, tomatoes, cucumbers and zucchini, because I live in a country where there are luxury grown on open field vegetables, the taste of which does not compare with the greenhouse. Therefore, the eggplant, probably the last this season, a kind of aftertaste of summer.
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Eggplant clean, cut lengthwise, pour salt and leave for 20-30 minutes until the release the juice. After rinse and gently squeeze
Fry both sides in a little oil
Onion cut into half rings, pepper strips
Stew again for a small amount of oil for 10 minutes
Cut the greens and garlic
Stew the onion and pepper mix with herbs and garlic, add cumin, salt
Layers - eggplant-greens-tank lagana - put all into a suitable container. I did four layers of eggplant and three green.
Pour tomato juice or diluted in water tomato paste. Of course, it is better then to use fresh tomatoes, but at this time of the year they had only the greenhouse, so I prefer that. Gently the tip of a knife to push the vegetables to the liquid is evenly distributed, cover and simmer over low heat 10-15 minutes.
Serve cold. Before serving you can sprinkle a small amount of fresh parsley and pomegranate seeds