Real tanks just put out, but I love a slightly modified version, which we also decided to cook... I have almost all the ingredients before bird is roasted. First potatoes, cut into rings (thickness of about 1cm), both sides in vegetable oil.

Then do the same with eggplant (soak them in salted water and squeeze after).

Onion cut into semicircles and large enough. Too fried (if made with lamb - it would have suffered the same fate :) - roast).

Tomatoes scald with boiling water, separating peel, cut into.

All the ingredients ready I put in a bowl to extinguish (better, of course, or pottery, or in a cauldron) layers (onion, meat, potatoes, eggplants, greens), but it does not matter. Fold, whatever. And pour the tomatoes. Salted and pepper, put on a slow fire for stewing. About 20 minutes after boiling - basically ready (I put the garlic for a minute until cooked). Focus on the readiness of the meat (it may not be a young lamb, and long to be prepared). Well, I do not threaten :), I have a meatless option.

In General ready! I advise you to try and enjoy!! The dish is not only Georgian, it is in my opinion is every nation, but is called differently. I hope that on this subject no one will argue :)