Cut the chicken fillet into small pieces and quickly fry in vegetable oil until Golden brown. Place in a deep baking dish. Season with salt and pepper.
Cut the onion into half rings and put it on top of the chicken pieces in a mold.
Cut the tomatoes into slices and put them on top of the onion.
The next layer is sliced bell pepper.
Then the zucchini. Season with salt and black pepper to taste.
Top with eggplant.
Chop the coriander and garlic and mix.
Sprinkle with chopped coriander and garlic on top, pour in water, cover the form with a lid and send it to the oven preheated to 190 degrees for 50-55 minutes (we focus on the features of our oven) Take out the mold a couple of times in the process, gently mix the stew and adjust to taste salt/pepper, if necessary.
We take the finished stew out of the oven and serve it to the table! Delicious both hot and cold!