Recipe Components:

• 500g pork fillet
• 300g eggplant
• 300g zucchini
• 300g tomatoes
• 200g carrots
• 200g onion
• 3 cloves of garlic
• dill and parsley to taste
• ground black pepper to taste
• salt to taste
• vegetable oil for frying

Instructions:

1. Wash the pork fillet, pat it dry, and cut it into small portions.
2. Peel and slice the onion into half-rings.
3. Peel and thinly slice the carrots.
4. Wash the zucchini and eggplant, remove the skin, and dice them into small pieces. Place the eggplant on a colander, sprinkle with coarse salt, and let sit for 30 minutes. Rinse under running water and squeeze out any excess water with your hands.
5. Wash the tomatoes, pat them dry, and cut them into small pieces.
6. Finely chop the garlic using a garlic press.
7. Wash and finely chop the dill and parsley.
8. In a heated pan with vegetable oil, fry the pork fillet until a golden crust appears.
9. Add the carrots and stew for 5 minutes.
10. Add the zucchini and eggplant and stew for 15 minutes.
11. After that, add the tomatoes, salt, and pepper to taste, and stew on low heat for 8-10 minutes.
12. Add the finely chopped garlic and herbs, and stew for an additional 2-3 minutes on low heat.
13. Serve hot.