Vegetables and mushrooms wash, clean, dry. Onions cut into thin half-rings, mushrooms (I have mushrooms) large plates.
Pepper cut into strips, eggplant and carrots, depending on the size, rings or half rings. Garlic cut in half, hot pepper rings.
In the minced meat, I have pork, put salt, coriander, a mixture of peppers, knead well.
From minced meat sculpt meatballs the size of a walnut.
Take a cauldron or pan, a frying pan with a thick bottom, heat, pour oil and fry the meatballs on all sides until Golden on a high heat. Remove the meatballs on a plate.
In a saucepan, if necessary, add more oil, fry until transparent onions, put the chopped mushrooms and fry on medium heat for 5 minutes.
Next, lay layers of carrots, peppers, garlic, eggplant. Between the layers put thinly sliced circles of tomatoes. If there are no tomatoes, you can replace the tomatoes in their own juice. I have my own tomatoes, punched with a blender. Put salt, sugar, Bay leaf, chopped dill. Bring to a boil and cook the vegetables with the lid closed over medium heat for 30 minutes.
Next, put the fried meatballs on top. Bring meatballs in vegetable sauce to readiness for 15 minutes on medium heat.