Vegetable stew with chicken fillet and Korean carrots

The previous night I marinated the chicken fillet in soy sauce, garlic and herbs.

Onions cut into slices and marinated in vinegar marinade (water + vinegar + salt + sugar / sweetener)

Fillet cut into strips and fry in a pan: I spray a little pan with oil. Also add the squeezed garlic.

Eggplant cut in half and cut into slices for half a month. Pour into salted water and keep for a while to remove bitterness. Drain, dry.

Spray the pan with oil and fry the eggplant in a second pan.

When the eggplant is slightly browned, add the broccoli cut into rosettes and continue to steam - add salt, pepper, spices of your choice.

Cut peppers and cucumbers into long strips. Tomatoes sliced and set aside.

When the chicken fillet and eggplant are ready, grind them in one pan. Add tomatoes, pickled onions and fresh cucumbers and peppers. Mix everything, simmer for a while and take off.