Ingredients:

• 4 eggplants (sliced lengthwise to 1/8 inch)
• 7-8 cubanelle peppers (sliced into 2 inch strips)
• 3 tomatoes (sliced)
• 2 tablespoons tomato paste
• 4 tablespoons olive oil

Meatball ingredients:

• 1 lb ground beef
• 1 onion (grated)
• 1 egg
• 1/4 cup bread crumbs
• pinch of salt
• black pepper
• cumin

Instructions:

1. Soak the eggplants into salty cold water for 30 minutes. Rinse the salt from the eggplant and pat dry.
2. Meanwhile mix all the meatball ingredients, make walnut size meatballs. Cover and let sit in the fridge while you prepare the eggplant.
3. Heat the olive oil and deep fry the eggplants.
4. Place one slice of eggplant across another and place a meatball to the middle. Wrap both sides of the lower eggplant up and over followed by the sides of the outer slice of eggplant. Flip the wrapped meatball and top with a slice of tomato and a piece of pepper and secure with a toothpick.
5. Place the eggplant wrapped meatballs into a wide pan on a single layer. Top with the tomato paste dissolved in 2 cups of hot water. Once boiled, turn down the heat to medium and cook until the meatballs are done.

Ingredients:

• 4lb tomato
• 2 lb cubanelle pepper
• 1/4 cup olive oil

Instructions:

1. Sterilize 3 jars and their lids in hot boiling water.
2. Remove the stems of the peppers and chop them.
3. Küp küp doğrayın. Peel the tomatoes and dice them.
4. Heat the oil in a large pot, add the pepper and cook for 1-2 minutes.
5. Add the tomatoes and bring to a boil.
6. While the sauce is hot, pour the sauce to sterilized jars and place their lids tight. Turn the jars upside down and let them cool down to get the vacuum effect.

Ingredients:

• 1/2 lt jar
• 1 lb tomato
• 1 lb hot green pepper
• 1 garlic head
• 1/4 cup white vinegar
• 2 tablespoon kosher salt
• 1/2 bunch of flat leaf parsley

Instructions:

1. Sterilize the jar and the lid in hot boiling water.
2. Soak the garlic cloves in water for easier peeling.
3. Wash the tomatoes, peppers, and parsley throughly.
4. Peel the garlic cloves.
5. Küp küp doğrayın. Peel the tomatoes and dice them.
6. Remove the stems of the peppers and chop them, same size as the tomato cubes.
7. Chop the parsley leaves.
8. Mix the tomato, pepper, and the parsley. Add vinegar and salt to get the desired salty taste.
9. Pour the pickle to the jar and place the lid tight.
10. Allow to marinate for at least 2 weeks at a cool place without direct sun light. Then store the pickle in the refrigerator.

Ingredients:

• 10-12 cubanelle pepper (chopped bite size)
• 3 large tomato (peeled; diced)
• 3 eggs
• 2 tablespoons olive oil
• salt

Instructions:

Heat olive oil in a skillet. Saute peppers for 2-3 minutes on medium-high heat. Add tomatoes and salt and cook over low-medium heat, stirring occasionally until most of the juice from tomatoes evaporates. Whisk the eggs in a bowl, and pour into the skillet while constantly stirring. Cook to the desired egg doneless (donot overcook!) and serve warm.

Ingredients:

• 1 tablespoon butter (or olive oil)
• 1 cup rice (washed; drained)
• 2 medium tomatoes
• salt
• hot water

Instructions:

1. Melt butter in a pot; saute the rice for 2-3 minutes until rice is translucent on the edges.
2. Grate the tomato. Add enough hot water to it so that you have 2 cups of the mixture.
3. Pour the tomato juice and add salt to rice. Smear with the lid on until the rice is done; all liquid has evaporated.
4. Remove from the heat and place a paper towel under the lid and let it sit for 15 minutes.