Chanakhi

Eggplant cut into cubes.

Season with salt and leave for 30 minutes to left bitterness.
Then rinse in cold water and a little squeeze.

The meat cut into small pieces.

Dice tomatoes.

Carrots grate.

Finely chop the onion.

Potatoes cut into cubes.

At the bottom of the pot put meat, a little salt and pepper.

For meat put the potatoes.

Potatoes lay eggplant.

Eggplant lay on the bow.

Onion put carrots.

Carrot lay half tomato, a little salt and pepper.
If you want to make the dish more liquid, add a little water or broth.
Put the pots in the oven.
Simmer at 180 degrees for 1.5-2 hours.

15 minutes until cooked add the remaining tomatoes, squeeze in every pot on a clove of garlic, put a bay leaf.
The finished dish sprinkle with finely chopped greens.

Bon Appetite!