Pearl barley porridge with chicken and eggplant

Rinse the pearl barley and soak it for 2 hours.

Wash the carrot, peel it, and cut it into strips.

Peel the onion, wash it, and cut into rings.

Peel and wash the garlic.

Wash and chop the dill and parsley.

Wash the tomato and slice it.

Wash the sweet pepper, remove the stem and seeds, and cut into strips.

Wash and peel the eggplant.

Wash the meat and cut it into cubes.

Boil the pearl barley separately.

Slice the eggplant into rounds, generously salt it, and let it sit in a separate dish for 5 minutes to release its juice. Then squeeze out the pieces of eggplant.

Mix all the vegetables, coat them in flour, and place them in a pan with heated vegetable oil. Add a little salt and minced garlic.

Fry, stirring, until cooked.

Fry the meat with onions until cooked in a separate large pot.

Add tomato paste, salt, pepper, khmeli-suneli (or basil), and 100 ml of water to make a fragrant sauce.

Cook for another 3-5 minutes.

Mix pearl barley with vegetables and meat stew, simmer for 10 minutes, stirring.

Before serving, generously sprinkle with herbs.