Vats with eggplant and beans

1. We wash and dry the meat, cut it into large pieces.
2. Cut the chicken fat into cubes of 1 cm, melt in a frying pan and remove the pork rinds.
3. We put pieces of meat in a frying pan with fat, fry on high heat until an appetizing crust.
4. Potatoes are washed and cleaned, cut into halves or quarters (if the potatoes are large).
5. Onions are cleaned, cut into half rings.
6. String beans are washed and cut into pieces.
7. My eggplant and tomatoes, remove the stems. Tomatoes are cut into quarters, eggplants in wide circles - 3 cm wide (each such circle needs to be cut lengthwise, but not to the end).
8. Garlic is cleaned and finely chopped. Also finely chop the pre-washed and dried greens. Mix the garlic and herbs, do not forget to leave two cloves and some greens for later.
9. Add salt and red ground hot pepper to the mixture of garlic and herbs, mix well. This mixture is stuffed with eggplant incised circles.
10. In a pot (I have a three-liter one, but you can take portions), we spread the meat, pour the remaining fat from the pan.
11. We put onions on the meat, potatoes on the onion, sprinkle it with salt.
12. Put eggplants and beans on potatoes, tomatoes on them, sprinkle them with salt too.
13. Top with suneli hops, ground coriander, crushed basil. We put dried red hot pepper, also pre-ground.
14. We cut the garlic cloves left for later with plates and put them on top of the spices.
15. Pour the broth, cover the pot with a lid.
16. Put the pot in a cold oven, preheat it to 180 degrees. In total, we cook the dish for 2 hours.
17. Sprinkle the finished dish with the remaining herbs.

We serve the vats to the table hot. Bon appetit to you - it's very tasty!