- Eggplants - 5
- Sweet bell peppers - 2-3
- Onions - 400 g
- Potatoes - 2-3
- Tomatoes - 700 g
- Butter or vegetable oil - 100-150 g
- Herbs, salt - to taste
- Soften diced onions in a pot in vegetable oil. Add more vegetable oil and eggplants sliced across into rounds.
- After 10-15 minutes of cooking add potatoes, sweet bell peppers, season with salt, add chopped herbs, then pour in tomatoes passed through a meat grinder, cover the pot and cook until done, about 1 hour.