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Healthy Vegetable Casserole with Eggplants❗

Ingredients to cook the vegetable casserole recipe from scratch:
1) 1,2 kg/42 oz of eggplants
2) 650g/23 oz of red bell peppers, seedless
3) 1 kg/35 oz of tomatoes
4) 350 g/12 oz of yellow onions, peeled
5) 3-5 cloves of garlic or to taste, peeled
6) 2 tbsp of olive oil
7) some salt and ground black pepper to taste
8) 1 small parsley leaves bundle

How to make vegetable casserole step by step:
step 1: cut the eggplant into medium cubes
step 2: rub the eggplant with 1 tbsp of salt and wait for about 30 min
step 3: meanwhile, chop the red bell peppers
step 4: chop the peeled onions and cloves of garlic
step 5: chop tomatoes
step 6: rinse the eggplant well to remove the salt and the bitter juice
step 7: pour oil into a large pan and heat it up, add the chopped onions and garlic and fry them until slightly glassy (2-3 min) over a medium temperature
step 8: add the bell peppers and continue simmering for about 5 min or until slightly soft
step 9: add the cubed eggplants and continue simmering for about 5 min or until slightly soft
step 10: add tomatoes to the pan and continue simmering for about 3 min or until slightly soft
step 11: season with some salt and ground black pepper to taste, pour a bit of water to dip the ingredients, and simmer over a low temperature until all ingredients are soft (about 10-20 min)
step 12: sprinkle some chopped parsley leaves over the eggplant casserole and serve it immediately