"Baba bayyldy" - meat with eggplant and vegetables in Turkish

500 g Potato

400 g bacon

3 small onions

2 eggplant

2 peppers of different colors

1 head of garlic

olive oil

cumin

freshly ground black pepper

salt

Incise eggplant lengthwise, not cutting through with one hand, rub with salt and leave for 20 minutes, diced onion, small diced - pepper.

Cut bacon into cubes, cut pieces of bacon and put them separately, rub with salt and pepper, cumin, leave.

Frying pan with olive oil to heat and fry the peppers and onions, salt, add pepper, turn off the heat, add the finely chopped garlic, cover, remove from heat.

In ovenproof dish on the bottom to put the pieces of fat from the brisket.

Washed in cold water eggplant, lightly wring, dry, stuff the incisions vegetable stuffing from a mixture of onion and garlic and pepper, put the center on the fat.

Incise peeled potatoes to the center in 2-3 places impose eggplant (cut should be on top), pepper and salt, a pinch of cumin rub your fingers and sprinkle the potatoes.

Potatoes lay sliced meat, cover the bowl with a lid tightly, put on the stove for a maximum fire and roast for 15-20 minutes, then either turn down the heat to medium and bring to a ready meal on the stove or in a preheated 250 degree oven for about an hour (20 min is necessary to reduce heat oven to 180 degrees).

Served "Baba bayyldy" - meat with eggplant and vegetables in Turkish hot, sprinkle with chopped cilantro.