Directions

• Finely chop the onion, put on a pan with sunflower oil, fry over medium heat until golden brown.
  
• Peel the tomatoes, chop, add to the pan with onions.
  
• Cut bell peppers into half rings, add to the pan with onions and tomatoes.
  
• Finely chop the garlic, add to the pan.
  
• Cut all the greens, add to the pan when all the vegetables are almost ready.
  
• Stew vegetables for another 10 minutes, salt after cooking.
  
• Eggplant cut into plates (8 mm), salt, leave for 10 minutes.
  
• Then fry the eggplant in sunflower oil.
  
• Put the prepared eggplants into the vegetable mixture, mix, send to the refrigerator for several hours.