Onions and Bulgarian pepper cut into half rings, carrot grate on a coarse grater. Fry vegetables in vegetable oil, add salt to taste.

Eggplant cut into slices, brush both sides with vegetable oil, prisolit and bake in a preheated 180-200°C oven until tender. Put into a bowl.

Garlic and dill chopped and mix well. I usually add more cilantro.

Prepare marinade: tomatoes grind in a blender, add salt to taste, 0.5 St. l. honey, 1.5 tbsp wine vinegar. Be sure to taste the marinade, it needs to be a pleasant sweet-sour taste, feel free to take away or increase the amount of ingredients, customize to your taste. Prepared marinade you need to bring to a boil, I usually do this in the microwave.

In a container or small pan spread layers: boiled vegetables, eggplant, herbs, garlic, etc. All the ingredients can be varied according to your taste: some people like it, when most felt the taste of eggplant, someone makes more contents, etc. cover the vegetables with hot marinade, allow to cool and remove for days in the fridge.

Ready eggplant spread on a dish and serve.