1 zucchini cut into thin long strips, the second small cubes.

Tomatoes, make small slits and drop them in boiling water for 1 minute. Then rinse them with cold water and remove the thin skin. Tomatoes grind.

To prepare the vegetables. Eggplant cut lengthwise (2 halves), a little salt. Peel the carrot and cut into small pieces. Spread on a baking sheet, greased with vegetable oil, half of eggplant, slices of carrots and bell peppers (whole). Send in the preheated oven for 15 minutes. (sorry, this step I forgot to take pictures...) bell pepper for 5 minutes in a plastic bag (after that it easily removed thin skin).

Cut eggplant into small cubes. Carrots also chop.

In a pan, heat olive oil. Garlic crush the flat side of a knife and lightly fry in oil (to change the color of the garlic). Then remove the garlic. If desired, you can add it to the finished dish. Fry chopped onion, add the diced zucchini and other vegetables. Add salt and simmer for 5-7 minutes.

Wild garlic grind and send to the frying pan with the vegetables. Season vegetables with Basil and oregano. (Who likes more spicy - add hot pepper and garlic). Stir, cover and turn off.

In a separate pan fry (30 sec. each side) zucchini, sliced into thin strips. Fry on a drop of olive oil or on a dry pan (if not nonstick).

From squash ribbons make "bags", stuffed with Ratatouille and spread them on the prepared plate. Served with toasted in olive oil or in a toaster bread. Decorate with greens. Bon appétit!