Healthy and shape-friendly dish
Pour olive oil on the bottom of the pan. Next it's time for layering.
Peel the onion, cut into thick rings and arrange on the bottom of the pan.
Cut the potatoes into thick rings and place on top.
Peel the eggplants and garlic, cut into slices and also layer on top.
Dice the mini peppers and add to the pot.
Slice the tomatoes and top with them.
Mix the spices in 1/4 litre of water and pour over the vegetables, cover the pan with a lid. Bring the vegetables to a boil once, then lower the temperature and simmer for another 25- 30 minutes until cooked.
Garnish with flat parsley or cilantro.
Serve with sabzi khordan, khiyar shoor, mast-o musir and barbari, lavash or taftoon bread.