Preparation time: 10 minutes
Cooking time: 46 minutes
Servings: 6


2 eggplants, chopped
2 bell peppers, chopped
1 garlic clove, chopped
1 tablespoon dried dill
2 cups of water
1 teaspoon dried rosemary
2 tablespoons olive oil


1. Pour the olive oil into the saucepan and preheat it.
2. Add eggplant and bell peppers. Roast the vegetables for 4 minutes.
Then stir them and cook for 5 minutes more.
3. After this, add all remaining ingredients and close the lid.
4. Cook the stew on low heat for 40 minutes.

per serving:

101 calories,2.3g protein, 14.3g carbohydrates, 5.2g fat, 7.2g
fiber, 0mg cholesterol, 8mg sodium, 515mg potassium