It's the vegetables that make preparing the dish. The proportions can be changed to your own taste. The eggplants I got were very tiny, so 4 pieces.

Peel the eggplant or leave it with the skin on (who he loves), cut into cubes. I was small, so I crumbled them rings. To place them in a bowl and cover with cold salted water. Leave for 20 minutes to left bitterness. While the eggplant sits, to put to otvarivanija Fig.

Onions and Bulgarian pepper cut into (not very finely) put in pre heated frying pan greased with sunflower refined oil. Slightly season with salt.

Carrots grate on a coarse grater and pour in the slightly obzharivaete onion and pepper, mix well.

Tomato crumble into small pieces (if not tomatoes, you can take 1 tbsp of tomato paste and dissolve it in 100 ml of water) and add to the roasting vegetables, stir.

Atmaksa eggplants place them in a colander, rinse under running water. Add to the pan for the bulk of the vegetables. Mix well. Stirring occasionally, cook for another few minutes and then reduce the heat and cover it with a lid, simmer for 10-15 minutes. After add grated on a medium grater garlic, salt and pepper to taste, flatten with a spoon.

Boiled until soft rice put in a pan on top of vegetables. If the vegetables dry, then add 2-3 tablespoons of boiled water, if juicy, then just cover with a lid and simmer for another 10-15 minutes until rice and vegetables.