Ingredients:
3 eggplants,
5-6 sweet peppers,
6-7 tomatoes,
2 onions,
3 tablespoons of vegetable oil,
3 cloves of garlic,
salt,
ground black pepper,
2 tablespoons chopped parsley and dill.
Preparation:
Cut each eggplant into four pieces, boil in salted water for 2-5 minutes, and drain in a colander.
Peel the tomatoes and cut them into slices, and cut the bell pepper and onion into half rings.
Place a row of tomatoes, a row of onions on the bottom of the saucepan, then pieces of eggplant and a layer of sweet pepper on top.
Sprinkle everything with crushed garlic, chopped herbs, ground pepper, and salt. Place sliced tomatoes on top.
Cover the saucepan with a lid and place on low heat.
When the vegetable juice appears, pour in the vegetable oil.
The saucepan needs to be shaken periodically to prevent the tomatoes from burning.
Shortly before the end of stewing, place the saucepan in the oven for 15-20 minutes.
Serve the eggplants hot, sprinkled with chopped herbs.
