Peppers stuffed with eggplant and mushrooms

Ingredients:

2 medium eggplants, 9-10 medium peppers, 1-1.5 cups of rice boiled until half cooked, 300 g of mushrooms, 4-5 tomatoes, 2 onions, 1 clove of garlic, 1 cup of vegetable broth or rice water, 70 ml of vegetable oil, salt, pepper, sugar, herbs to taste.

Cooking: Cut the mushrooms into slices, chop the onion into cubes and fry in vegetable oil. Cut the peeled eggplant into thin rings, salt and leave for 30 minutes to remove the bitterness, then rinse and squeeze, cut into thin cubes and fry in vegetable oil until golden brown. Mix champignons with onions and eggplants, add rice, salt, pepper, mix thoroughly and stuff the prepared pepper. Place the pepper in a pan and pour the tomato sauce. Simmer over low heat for about 20-25 minutes until tender. For the sauce: peeled tomatoes, onions, garlic and puree the vegetables with a blender. Bring the mixture to a boil, salt and pepper, add sugar to taste, pour in the broth and cook for 5-8 minutes. Bon appetit! The author of the idea is Lyubov BryantsevaPhoto materials - vk.com