Meat with pepper and eggplant

1. My eggplant, cut in half lengthwise, then cut into plates. We put the eggplants in a bowl, pour water, add a couple of pinches of salt, leave to soak.

2. Peel onions and carrots, cut onions into cubes, three carrots on a coarse grater.

3. My meat, cut into small pieces, fry in vegetable oil until ruddy, then spread carrots and onions to it, fry for 2-3 minutes.

4. Pour the fried ingredients with broth, bring to a boil, cover with a lid and simmer until the meat is ready, about 20 minutes.

5. Squeeze the eggplants, rinse them in clean running water, put them in a colander to drain the excess liquid.

6. Meanwhile, we peel the Bulgarian pepper from the seeds, wash it, cut it into cubes coarsely, spread it to the meat along with eggplants, salt, pepper, add basil and coriander, if necessary, add a little broth.

7. Simmer until all ingredients are ready.

Serve hot on the table, sprinkle with chopped dill if desired.

Eat with pleasure!