Dissolve 2 tbsp of salt in 2 liters of water. Cut the eggplant in half lengthwise, place in large bowl and pour the cold brine for 1 hour. Remove the eggplant from the water, slightly wring out, dry and brush with oil on all sides and place cut up on a baking sheet. Eggplant, zucchini and peppers bake in the preheated oven to 180 degrees until soft, about 30 minutes.

Stomachs wash, put in a saucepan, pour 1.5 liters of boiling water, bring to a boil, remove the foam, add the Bay leaf and pepper peas, cook over low heat until the absolute softness, from 40-to 1 hour and 10 minutes. Remove gizzards, Pat dry and cut into thin slices. Onion and garlic finely chop. In a pan heat about 2 tbsp oil, put the onion and garlic, fry on medium heat until Golden brown, 10 minutes approximately. Put stomachs, spice Khmeli-suneli and soy sauce and cook for a further 3-4 minutes.

Very carefully remove the core from the halved eggplants and zucchini, leaving a wall thickness of about 1 see for Yourself halves place in a baking dish.

The core is chopped, add the gizzards with onion, season with olive oil (I have divided stomachs into 3 parts - one did not add is pepper in the 2 - core of the courgettes, 3 - the eggplant).

Put the resulting mixture into half of the vegetables.

Grate cheese, sprinkle over vegetables and return to oven until Golden brown, about 10 minutes.

Serve hot (optional sprinkle each half vegetables rings of fresh Chile peppers).