Tomatoes, peppers, celery, garlic and Basil blend in a blender until smooth. Get a thick puree. Season with salt and pepper, add the sugar. Mix tomato sauce with chicken broth. Pour mixture in a baking dish (I form 25x25 cm).

Boil the rice until soft, grind the pork in the stuffing. Onions finely chop, carrots to chop, fry until zolotisty, add to the stuffing. Season with salt and pepper, add the coriander, mix well. Eggplant wash, dry, cut into thin strips, fry in vegetable oil. Striped aubergine wrap a tablespoon of minced meat, put in a baking dish.

Tomato sauce should cover the eggplant is slightly above half. Bake in the oven at 180* 30-40 minutes.

Serve with sour cream and chopped greens, pouring tomato sauce.