Vegetable stew with mushrooms, zucchini and eggplant

Peel the bakelazhany, cut into circles 3 mm thick, put in a bowl and add salt. Leave them for 20 minutes so that the bitterness goes away.



Cut onion into cubes.

Grate carrots on a coarse grater.



Cut the zucchini into large cubes.

Bulgarian pepper cut into small cubes.



Cut the champignons into thin plates.

Grind tomatoes with a mixer.



Squeeze garlic through a garlic press.

Fry eggplants in vegetable oil on both sides and put them in a cauldron.



Add zucchini to the eggplant.

In the same oil, fry three quarters of the onion, then put the carrots to the onion, also fry.



Add bell pepper. Fry.

Add the ground tomatoes. Fry everything.



Add seasonings.

Put the roasting in the cauldron.



Fry the remaining onion in a frying pan, then put the mushrooms to the onion and fry.

Put everything in a cauldron, add the broth and simmer under the lid for 20 minutes.



Then add garlic and chopped coriander.

Mix everything up. Check for salt, pepper.



Turn off the heat and let the stew brew for 15-20 minutes. After that, you can serve vegetable stew to the table.