1. Prep the vegetables:
Dice the eggplants into small cubes. Chop the green peppers and tomatoes as well.
Layer the ingredients:
In a pot, first place the chopped eggplants at the bottom, then layer the green peppers on top, and finally the tomatoes.
2. Season:
Add 1 tablespoon of tomato paste on top. Sprinkle plenty of black pepper, isot (or chili flakes), and salt.
Add butter and water:
Place 1 tablespoon of butter on top and pour in enough water to just cover the vegetables.
3. Simmer:
Let everything come to a boil on medium heat.
Prepare sumac water:
In a separate bowl, soak the sumac in 1 cup of hot water. Let it sit for a few minutes, then slowly pour this sumac-infused water into the simmering pot.
4. Cook:
Let it gently simmer until the vegetables are tender.
5. Finish and serve:
Once cooked, turn off the heat. Just before serving, add minced or crushed garlic into the dish or directly into individual plates for extra flavor.