The pots I got a large, roomy (for 2 servings), so I prepared the dish (and then put on plates), and the other... decoration – autumn mushrooms. In a pot, pour cold water (so that it filled the pores of ceramic ware).

Pre-cleaned tomatoes from the skin, placing them – with cross-shaped incisions on the skin for 10-20 sec kipetok. Meat wash, cut into smaller pieces, vegetables wash, cut into cubes (carrots a little smaller than the other vegetables). Put the eggplant in salt water for 10-15 minutes (to get rid of bitterness), then take out and squeeze the woven cloth. The three cheese. Finely chop the garlic. Pour pots of water. One on the bottom pour 1-2 tablespoons of refined olive oil, lay the eggplant, then carrots, add a little salt and a mixture of 4 peppers. Next layer onions, meat, a little chopped garlic, again pepper, then the diced tomatoes, a little salt and pepper and finally spread the sweet peppers, sprinkle with grated cheese with garlic and close the lid.

Boil until half-cooked small jacket potatoes. Cut the "hat", leaving her skin treated "leg" with the whole "fungus" butter. Also coming next and then you put it in the second pot.

Put the pots in a convection oven for 25 minutes at a temperature of 225°-186°. (You can also bake in the oven, but I in its absence use Aerosil).

While the pots are prepared, cut out of plates of melted cheese (preferably different colors), autumn leaves, prepare "roses", cutting in a spiral peel medium-sized tomatoes, we prepare tomatoes-"baskets", filling them with cheese and garlic mass.

A pot in which meat is cooked with vegetables, opening to a beautifully cooked cheese; spread on the lower grille aerogrill tomatoes with cheese and turn on the convection oven for a further 5 min at 200°-186°. From the second pot, meanwhile, neatly spread on a plate "mushrooms" made from potatoes.

After the first pot take out of the halogen oven, very gently spread the "honey" baked cheese together with sweet peppers. Also gently remove layers of the vegetables and spread them in a plate from the center to the edge in an arc – each color a separate arc, which fits snugly next arc, and so on. Put the cheese "sun". Field plates decorate potato "fungi", tomato "roses" and "baskets" cheese "leaves" and green – so that the impression of the whirling carousel of autumn colours.

The edges of the dish sprinkle a little red paprika, yellow turmeric (curry). Can be fed. Bon appetit!