All the vegetables out of the fridge, wash and peel, except for the eggplant (they will darken). If fillets are frozen, defrost them is not necessary, just rinse with water to remove the excess snow.

Cut carrots and peppers in large strips. For those who are lazy (that's me) I recommend a large grater, it can be seen in the photo. Spread the vegetables in a saucepan or deep pan with oil and put on a very strong fire. If among You there are fans of spicy, you can add a bit of chili pepper. But what for this recipe it is better to choose oil, my as I can not decide. I prefer sunflower, but my friend olive. Therefore, cook or or other we end up with two completely different taste.

While the vegetables roast, cut onions and tomatoes to medium dice. Time slicing of tomatoes is enough to have the first cooked vegetables. Add to the casserole the onion, in a minute tomatoes

Peel the eggplants and cut them in large strips like fries. Meanwhile, cut the eggplant, just fried the rest of the vegetables. If the eggplant is frozen, then you need to give a few minutes to roast tomatoes. Add salt, a little sugar, pepper and coriander. Mix everything together and wait for the eggplant will be ready.

Try to keep the eggplant was overdone, not too soft. Add the parsley, stir and switch off. Now eggplants can be served hot with rice on the side. Or you can cool and serve as a snack. All, Bon appetit.