Stir-fried Pindzhur

Wash and trim the eggplants, then cut them into small cubes approximately ½-inch in size. Wash the green bell peppers, remove stems and seeds, and cut into small cubes to match the eggplant size.

Wash the tomatoes and cucumbers, then cut them into small cubes similar in size to the peppers and eggplants. Keep tomatoes and cucumbers separate if using both.

Heat the preheated cooking oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it shimmers.

Add the diced eggplants to the hot oil and stir-fry for 5-7 minutes until they begin to soften and golden brown spots appear.

Add the diced green bell peppers to the eggplants and continue stir-frying for 5 minutes, stirring frequently to ensure even cooking.

Stir in the minced garlic (or garlic powder) and cook for 1 minute until fragrant, then add the diced tomatoes and cucumbers.

Add the salt and stir well to combine all vegetables evenly. Reduce heat to medium-low and allow the mixture to simmer gently.

Stir occasionally during cooking to prevent sticking and allow the vegetables to release their juices and soften completely. The pindzhur is ready when the eggplants are very tender and the mixture has reduced into a thick, well-integrated relish.

Taste and adjust salt if needed. Serve warm as a side dish or condiment, or cool completely and store in sterilized jars for longer preservation.