1) soak Chickpeas overnight. In the morning wash, change the water. Cook until tender in lightly salted water (30-40 min.). Boiled chick peas grind in a meat grinder or in a blender. Carrots three on a grater, onion finely chop - passeruem. Mix everything together until smooth.

2) In the resulting mass add soy sauce, pepper, sugar, nutmeg, lemon juice - stir.

3) Form 6 cutlets. Mix bran or breadcrumbs, semolina, flour with seeds. Dip cutlets. Fry on medium heat in a minimal amount of oil.

4) in Parallel, the roast vegetables. eggplant with carrots cut in dices 1 x 1 cm Mixed with oil. Sent in a preheated 180*C oven. After about 10 minutes open the oven and stir the vegetables.

5) after 20 minutes add the onions, peppers, garlic, tomatoes (to remove skins) - all finely chopped. Mix thoroughly. I'm not salted, you can salt. And bake it in the oven for another 20 min., 10 min. to stop.