Eggplant and zucchini cut into small cubes. The zucchini I cut larger eggplants, because they are prepared faster. In the bowl multivarki pour chopped vegetables and put the program "Roasting" for 20-30 minutes. If such a regime is not, then the "Baking" for 20 minutes.

Tomatoes (I have plum) chop and add to vegetables at the end of the program "Browning". Turn off the slow cooker and set the mode "Stewing" on 60 minutes.

Cut onion into quarters and fry in a small amount of vegetable oil until Golden brown for a couple minutes before the end add the garlic, cut into large slices.

Upon completion of the program "Quenching" for zucchini, eggplant and tomatoes, add browned onion and garlic. Salt, pepper, add to taste spices. I used only black pepper.

In the bowl of a blender to grind the vegetables to a smooth puree state. The eggs are ready. Serve hot as a side dish to meat dishes and poultry dishes. Or cold as a spread on bread.