Dice onions and sauté, then put peeled and diced eggplants. 10 minutes later, add 2 bay leaves, diced sweet pepper, peeled and diced tomatoes. Stew for 10 minutes.

Pour diced potatoes, salt, pepper, sprinkle with finely chopped greenery and garlic, lid and stew until potatoes are ready. If preferred, put all of the products in layers for stewing.

Ingredients:

2 1/4 lbs eggplants
6 tomatoes
5 potatoes
2 sweet peppers
4-5 onions
2 cloves garlic
1 cup vegetable oil
greens (coriander, basil, parsley, thyme)
bay leaf
salt, ground pepper