I have defined the cooking time as 1 hour, but our participation will take 10-15 minutes. The rest of the time, the products are cooked (baked and steamed) and cooled.
Bake the eggplants in the oven until soft (30 minutes). Boil the chicken breasts in a small amount of water (add salt). Meanwhile, cut the mushrooms into plates. Remove the breasts and boil the mushrooms in the broth for 3-5 minutes.
The photo shows our finished products. The lecho for this salad is bell pepper stewed in thick tomato juice (I'm clarifying because I've seen recipes for lecho with butter, eggplant, zucchini). I have my own lecho, but I think it's not a problem to buy it now.))
P.S. Don't pour out the broth, it's quite rich! I freeze it and add it to the soup.