Onions and carrots peel and wash carrots grate on a coarse grater, and onion cut in small cubes. Lightly fry the vegetables with two tablespoons of sunflower oil.

For stuffing, cook rice until soft and cool. I took rice cooking bags, just one needed. I was ready minced meat from beef and chicken breast, mix it with polugodovymi rice and uncooked, but rinsed red lentils. Add half of roasted vegetables ( carrots+onions) and salt and ground black pepper. All knead until smooth.

Prepare vegetables for stuffing. From pepper cut the stem and remove the seeds. Zucchini cleaned, if they are young, then you can skip this step. Cut the zucchini into "barrels", are as tall as pepper, a teaspoon with a sharp edge, carefully remove some of the pulp, leaving the bottom intact. The middle of the zucchini, not to throw, it could be useful.

Stuff our vegetables, carefully tamping the filling. Voids filled with finely chopped squash mass, which is left of "barrels". There also add diced cut tomatoes, leaving intact a few pieces, they'll come in handy later.

Eggplant cut into washers, with a thickness of 1 cm On a very hot pan with remaining oil, lightly fry the eggplants and lay them on top of the stuffed vegetables. Top the sliced tomatoes. I advise you to choose the variety "plum", they do not fall apart during cooking. On top of a little sprinkle with salt, ground black pepper and put stuff three peas of fragrant pepper. If you'd like it spicy, you can add chopped chillies. Cover with a lid and put on medium heat until boiling, then diminish heating. Simmer 40 minutes.

When serving, gently remove baklazhanovy ring of tomatoes on the plate, next put the stuffed vegetables. Served with chopped greens and sour cream.