Prepare the vegetables by peeling and dicing them. Do not forget to get rid of the bitterness in the eggplants and remove the seeds from the peppers. Boil the beans in lightly salted water .
Fold the vegetables (except hot peppers and beans) in a well heated and oiled pan or thick bottom saucepan. Simmer everything over low heat.
When the vegetables are soft and liquid, add tomato sauce, salt, pepper, oregano and other spices to your taste. Instead of tomato sauce, you can use finely chopped tomatoes in their own juice. Now the output and the main nail dishes - chili. The more you put it, the sharper the stew will be.
Cover and simmer for 20 minutes. Serve with sour cream and bread.
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