Stewed eggplant with tomatoes, herbs and garlic

Eggplants have always been a source of inspiration for cooks in Armenian cuisine. This mysterious vegetable of the Solanaceae genus attracts not only by its rich color, but also by its versatility. What kind of culinary recipes for cooking eggplant have not been invented by mankind.
Let's try and cook a dish called shtorats, and simply – eggplant with garlic filling.
Cut off the stems, and remove the skin from the fruit. Then, with a sharp knife, we make a longitudinal incision on one side, and remove the pulp with a spoon. The empty shells prepared in this way are put in salted water for 10 minutes, and then we take them out and gently squeeze them out.
Finely chop the remaining eggplant pulp, garlic, chop parsley and celery roots, cilantro and dill. Salt, pepper and mix everything thoroughly. Then fry in vegetable oil.
We fill the empty eggplant shells with this filling and put them up by cutting into a frying pan with warmed oil.
We also send peeled and finely chopped tomatoes there. Pour a little water, at the rate of 20 grams per serving. Sprinkle with finely chopped coriander and dill, and simmer for five minutes under a tightly closed lid.
Before serving, let's pour the finished eggplant juice formed during stewing.
This dish can be eaten both cold and hot.