Turkey with vegetables in sauce

Prepare the ingredients. Turkey meat is cut into small cubes and fried in sunflower oil heated in a frying pan until a light golden crust. The meat should be fried over high heat so that it turns out juicy and soft. While the meat is being fried, it is necessary to cook vegetables. Carrots are washed, cleaned and cut into small cubes. Onions are cleaned and cut into cubes. We use eggplant of non-bitter varieties to avoid wasting time on pre-soaking the vegetable in a salty solution. If the eggplant contains the bitterness inherent in this vegetable, it can be removed if, after slicing, the eggplant is poured with a salty solution and left for 15-20 minutes, then the vegetable is well squeezed and used for cooking. Wash the eggplant and cut into small cubes. Bulgarian pepper is washed, we remove the core with seeds, cut the pulp into cubes. We do the same with tomatoes. Turn down the heat and take turns sending vegetables to the pan with turkey meat. First, carrots, fry it for five minutes, stirring with a spatula, then add onions and fry again for five minutes. We do the same with eggplant, bell pepper and tomatoes. At the end of stewing, add tomato paste, soy sauce, sugar, salt, ground black pepper to taste. Stir the contents of the pan and cover it with a lid, simmer for about 15 minutes. Remove the lid, add filtered water, its amount depends on the desired thickness of the sauce. We keep the meat and vegetables on the fire for another five minutes. If the sauce seems too thin, you can thicken it with wheat flour. Pour a tablespoon of flour in small portions into the pan, at the same time mix the sauce with a spatula so that the flour does not gather into lumps. Let the sauce boil, turn off the fire. If desired, this dish can be served to the table with any side dish to taste, for example, with mashed potatoes or rice. Bon appetit!