Chicken stew with eggplant and vegetables

I am in a hurry to share with you a delicious chicken stew with eggplant and vegetables, which, I hope, will also delight your loved ones.
Also, I can't help but note that the dish turns out to be quite dietary, light, but I already wrote about the taste - it's just an autumn fairy tale!

Ingredients

• chicken (thigh or breast) 400 g
• groceries 1 piece (large)
• onion 1 pc
• carrots 1 pc
• bulgarian pepper 2 pcs
• tomatoes 4-5 pcs (or 1 can of tomatoes in their own juice)
• garlic 2-6 cloves (to taste)
• 1 bunch parsley, cilantro or basil
• salt
• freshly ground pepper
• vegetable oil for frying
• water or chicken broth (for gravy) 1-2 cups

Directions

1. Prepare ingredients for chicken stew with eggplant and vegetables.
2. Wash the chicken, dry the meat with paper towels and cut into small pieces.
3. Wash the eggplant and cut into small cubes.
4. Peel the onion and chop finely.
5. Wash, peel and cut the carrots into small cubes.
6. Peel the bell peppers and cut into small pieces.
7. Wash the tomatoes, chop coarsely and chop in a blender until smooth.
8. Peel and chop the garlic.
9. Wash the greens, dry and chop.
10. Heat some vegetable oil in a frying pan and fry the chicken fillet for a couple of minutes, until lightly browned.
11. Transfer the fried chicken to a plate.
12. Put the onion in the pan where the chicken was fried and fry until soft, 2-3 minutes.
13. Add the carrots, cut into small cubes, and fry for another 2-3 minutes.
14. Add bell peppers to the carrots and fry for about 2-3 minutes along with the rest of the vegetables.
15. Add the eggplants and fry for about 3 minutes.
16. Add chopped tomato puree to the vegetables.
17. Stir and salt the vegetables to taste.
18. Add fried chicken.
19. Pour in about 1-2 glasses of water (depending on how thick the sauce you want to get) and stir.
20. Bring to a boil and simmer chicken and vegetables over low heat, about 15-20 minutes.
21. Add chopped herbs with garlic and stir.
22. Season, to taste, with salt and freshly ground pepper (if desired, add a pinch of sugar, if the sauce tastes sour).
23. Serve the dish with rice, pasta, potatoes, buckwheat and other cereal side dishes.