For cooking, we take white beans, I used Agro-Alliance. We wash it well, you can soak it in advance for the night with water. Fill with water in a ratio of 1 to 3, bring to a boil and cook over low heat until almost ready for about 1 hour.
Cut the eggplant into large cubes( cubes), cover with salt and leave for 1 hour to leave the bitterness.
Onions and carrots are cleaned, cut into cubes. Take a saucepan or saucepan with a thick bottom, heat, pour the oil, fry the onion and carrot over medium heat for about 5 minutes.
Pepper (I have two colors) cut into strips.
To the onion fried with carrots, put the chopped Bulgarian pepper and chili to taste. Stir and fry for 10 minutes over medium heat.
We wash off the eggplant, squeeze it out, and put it with the vegetables. Stir, fry for 5 minutes.
Put the chopped tomatoes or tomatoes in their own juice, salt, sugar, black pepper.
Stir, simmer for 10 minutes over medium heat.
Put the boiled beans to the vegetables, mix.
Simmer the vegetables and beans over medium heat for 10 minutes.
Serve as a hot, second course or as a cold appetizer. When serving, sprinkle with chopped coriander.