- Eggplant - 2 pieces
- Kachachek - 1 piece
- Carrot - 2 pieces
- Bulgarian pepper - 2 pieces
- Tomatoes - 2 Pieces
- Onions - 1 Piece
- Vegetable broth - 100 Milliliters
- Olive oil - 2 items. spoons
- Sugar - 1 teaspoon
- Greenery, parsley, salt, pepper - 1 To taste
- Lemon juice - 2 teaspoons
We take aubergines, cut into cubes and put them in salted water for 10-15 minutes. We rub the carrot on a grater. Cut all the vegetables (as you prefer - rings, cubes, crescents). Bulgarian peppers are best cut into strips. With a tomato, remove the peel first. To make it easier to peel - pour the tomato with boiling water. Eggplant, onions, carrots and zucchini in a deep frying pan with olive oil and fry for 5 minutes. Then add the sweet pepper and tomatoes, pour 100 ml of water, season with salt, pepper and sugar. Stew the vegetables over low heat under the lid until done. Spreading on plates, add fresh greens.
Servings: 4-6