Pepper peel and cut into medium dice, onion rings floor. In the MV Cup to pour a little vegetable oil and put the roasting mode for 20 minutes, stirring periodically. The aubergine cut into fairly large cubes and sprinkle them with salt for 15 minutes. Then rinse the salt from the eggplants and drain off excess water.

Add the eggplant to the pepper and onion and cook for another 20 min. If you cook in a normal pot, reduce the time for frying onions and eggplant, they should be slightly browned. Next, put all the spices and gently stir. Salt and spices, adjust to your taste.

Tomatoes pour over boiling water and remove the skins. Cut into a medium dice. Boiled potatoes peeled and cut into cubes as the eggplant. Add to the vegetables and put the mode suppression 30 min. Immediately put the beans ( not pre-thawed), pour water and simmer with the lid on.

After 30 minutes, Cilantro and garlic finely cut and add to the dish , and don't forget about tomato paste. Gently mix everything together. Give out the dish for another 10 minutes.