With eggplant, remove the skin. Cut into cubes and soak in cold water with salt for about 15 minutes.

Potatoes cut into large cubes. Grind onions and fry in vegetable oil until Golden brown. Add the potatoes. Sprinkle with salt and stir constantly, without closing the lid. Cut the carrot in thin slices. Cut sweet peppers (anything you like). To the potatoes add carrots, fry. When vegetables are slightly browned, add the peppers. If necessary, add more oil.

A little later, lay the eggplant, stir. Add water and begin to simmer. Now close the lid.

Simmer for another 10 minutes. Often mix. If the water evaporates, pour more. Later we cut the tomatoes in cubes. They should be sweet, otherwise the stew will turn out sour. Add to the vegetables. Stir.

Stew should get mushy (I like that). Therefore, there is a rule, the longer you stew, the better it turns out. To taste add salt. And any greens, especially parsley! It is better to sprinkle the finished dish with dill. Once the vegetables are soft, the dish is ready. That's such a summer favorite food I wanted in the winter!)))I miss them already!!!All a pleasant appetite!!!