All the vegetables are well washed. Zucchini clean (I clean the knife for cleaning of potatoes), zucchini and eggplant cut into small cubes (the smaller the better). Eggplant sprinkle with coarse salt and mash, to allow them to stand up, went to the bitterness.

The pan pour oil and fry sliced zucchini. You want to cook long enough to brown, to evaporate all the liquid, the amount of zucchini should be reduced several times.

Eggplant wring out the separated liquid and fry in butter in another pan, also until Golden brown. Oil to spare.

While fried zucchini and eggplant, cut into small cubes onion peeled, deseeded sweet peppers, purified from the skin of the tomatoes (pour boiling water then cold water and clean). Carrot peel and grate on a coarse grater.

In the third pan (it needs to be large), heat vegetable oil, fry the onion until transparent, add carrot, fry a bit more, then add the tomatoes and pepper. A little put out under the lid.

Add to the frying pan with vegetables zucchini and eggplant, stir well, and simmer until tender under the hood. Shortly before readiness to add passed through the press garlic, add if necessary salt and pepper. Hot spread on sterile banks. Roll up. Can be directly eaten as snacks. Stored in the refrigerator for a very long time (until spring for sure, then we no longer have...). Sometimes, for 5 minutes or until tender, I add crushed mushroom bouillon cube, but it is not a must.