Prepare the vegetables: cut into large cubes bell pepper (preferably red), onions, celery and cucumbers - small diced cucumber (you can substitute capers)

Sliced eggplant, lightly salt, put in colander and let them stand, to stack the separated juice

Zucchini cut into cubes...

... carrot strips, cabbage shinkuem and garlic grind...

... potatoes cut into medium cubes

Greens finely chop.

Heated with a small amount of oil pan, preferably cast iron, gradually lay vegetables. 1. Onions, celery and carrots fry for 5-7 minutes. 2. Add potatoes and pepper, pour in a little water and simmer until half of the potatoes on medium heat. 3. Spread zucchini, eggplant, cucumbers. Cabbage stew you can use whatever you like. Simmer vegetables, stirring occasionally, about 15 minutes. 4. Peas you can substitute canned beans in their own juice or green pods. 5. Salt, pepper, add seasoning as desired. In this case, dried Basil, paprika, coriander powder, ginger powder, thyme, hops-suneli, cardamom powder, juniper berries, dried Provencal herbs, rosemary, cumin. Ketchup or crushed in a blender pour in the peeled tomatoes in a saucepan. 6. Some more stew. And the last step is to add herbs, Bay leaf and garlic. Stir, turn off heat and leave on the stove for a few minutes.