Remove silver skin from tenderloin, slice into about 1/2 inch pieces

Peel eggplants, slice into 1/2 inch pieces, sprinkle some salt on top and set aside for 20 minutes to allow them to release water. Gently dry each slice with paper towel and set aside

Rinse fresh coriander, parsley and dill. Chop finely and set aside

Blanche tomatoes in boiling water, remove skin, cut in half and set aside

Slice onions into 1/4 inch rings and set aside

Slice red sweet peppers into 1/2 inch rings, remove seeds and membrane and set aside

Press garlic cloves, add 2 teaspoons of salt and mix. Set aside

Prepare 2 cups of beef broth, set aside

Now assemble the ingredients in layers. Place 1/3 of beef tenderloin on the bottom of the cast iron pot or dutch oven, or a regular boiling pot. Then place 1/3 of eggplants on top, followed by 1/3 of the garlic and salt mix, followed by 1/3 of onion rings, then 1/3 of chopped coriander, parsley and dill, followed by 1/3 teaspoon ground black pepper. Repeat these layers two more times

Next, layer all sliced sweet peppers, then tomato halves. Pour 1 cup of beef broth

Cover with a lid, bring to gentle simmer and cook for about an hour, or until vegetables are fully cooked and tender