Braised Eggplants with Tomatoes and Peppers

Compound:

• 400 grams of eggplant
• 200 grams tomato
• 100 grams of sweet pepper
• 2 onions
• 0.5 teaspoon dried basil
• 1 tablespoon fresh dill
• some parsley for garnish
• vegetable oil for frying
• salt and pepper to taste

Cooking:

1. Wash the eggplant and cut into cubes.
2. Peel the onion and chop finely.
3. Cut the tomatoes into small cubes.
4. Peel the pepper from seeds and membranes and cut into strips.
5. Finely chop the dill.
6. Pour vegetable oil into a frying pan and fry the eggplant.
7. Then add the onion and fry it until half done.
8. Add the bell peppers to the pan, followed by the tomatoes and basil. Add salt and pepper to taste.
9. Close the lid and simmer the whole dish for about 10 minutes over low heat, stirring so as not to burn.
10. Add fresh dill and mix everything.
11. Garnish with parsley before serving.
12. It can be served as a side dish for meat dishes, or it can be consumed as an independent lean dish.