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