Lecheo with eggplants for dinner

1 . Stage

Prepare the eggplants, cut into cubes. I grow my own eggplants and mine have no bitterness, if your eggplants are bitter - you need to salt the sliced bluestem and then (after 20-40 minutes) rinse under cold water.

2 . Stage

Fry the eggplants. They absorb oil well, so you need to add it to the pan as needed. Roast for about 15 minutes, then turn down the heat, cover and leave to stew.

3 . Stage

Wash and peel the bell peppers and cut them into slices or dice, as you like. And add them to the eggplants. Braise for 7-10 minutes.

4 . Stage

Peel carrots, grate them and add them to the pan. Braise everything together for about 5 minutes.

5 . Stage

Add onions, increase the heat. Braise for 5-7 minutes.

6 . Stage

Peel the tomatoes from the skin, cut into cubes and together with all the released juice send them to the vegetables. Salt and pepper to taste, you can decorate with herbs! Turn down the heat and stew for 10-15 minutes more. Bon appetit!