Buckwheat porridge with champignons and eggplants in mushroom broth

Pour vegetable oil into the pot.

Wash the mushrooms, dry them with a towel, cut into cubes, and place in heated oil.

Wash the eggplants, peel them, and cut into cubes.

Wash the pepper, remove the stems with seeds, and cut into medium pieces.

Wash the tomatoes and cut them into cubes.

Rinse the buckwheat, place it in a pot, add chopped eggplant, pepper, and tomatoes, pour in broth, salt it, bring to a boil and cook on medium heat for 20 minutes.

Add spices, cover the pot with a lid, reduce the heat to low, and cook until done.

Serve at the table, garnished with dill and parsley.