Once again, I still think you should post on the main? But I love this recipe and want to share with you. The more the spring is coming, many people start to dump the accumulated pounds over the winter and this dish will be the topic. And for the post will fit. No step-by-step, but still simple. 1. Vegetables cut into slices or slices of medium thickness, sprinkle the eggplant liberally with salt and leave for 30 minutes.

2. Rinse the eggplant, dry with paper towels. 3. A baking sheet greased lightly with vegetable oil using a brush. 4. Put on baking tray eggplant and zucchini and bake about 15-20 minutes. 5. Be sure to use ONLY tomatoes in juice or pureed tomatoes, NOT PASTE! 6. The cleaned tomatoes from the skin (if it confuses you). Puree them in a blender along with the juice or just mash with a potato masher for potatoes. 7. Warmed the tomatoes in the pan along with the garlic, salt and oregano. Approximately 5-7 minutes. 8. In the sauce put the vegetables and simmer for another 3-5 minutes. 9. Finely chop the parsley, add to the vegetables and serve! Tasty and cold, and hot!