Start by spreading the eggplant slices on paper towels and generously sprinkle with kosher salt. Allow them to sit for about 30 minutes to sweat out any bitterness.

Once done, pat them dry to remove excess moisture.

In a frying pan, heat the oil over medium-high heat until shimmering but not smoking.

Carefully place the green pepper strips in the pan, skin side down. Fry until they become tender and the skin browns.

Once done, remove from heat and let them drain on paper towels. Sprinkle with a little salt and a generous amount of sumac.

Using the same frying pan, add more oil if necessary, and fry the eggplant slices until the edges turn golden brown.

Carefully flip them until golden brown on both sides, then let them drain on paper towels and sprinkle with sumac.

In the same frying pan, if needed, add a touch more oil and fry the tomato slices for about 2 minutes.

Add the roughly chopped garlic and cook for an additional 4 to 5 minutes while stirring gently.

When the tomatoes are tender, turn the heat down and add white vinegar, salt to taste, and sumac.

Grab a large serving platter and start layering the fried eggplant as the base, followed by the fried green peppers, and top it off with the saucy tomatoes.

Repeat layering until all vegetables are beautifully arranged. Garnish with fresh mint and walnut hearts.