Main products (I still added 1 small carrot). Of this amount, it turns out quite a lot of sauce, you can take gender norms.

Tomatoes to punch in a blender with a bundle of fresh herbs (I had Basil and cilantro) and ginger into a puree. You will need 1 Cup of tomato puree.

Carrots cut into small cubes. Fry in the pan to rust. oil a few minutes.

Add the chopped onion and garlic. Fry until fragrant smell.

Add chopped into fairly large cubes zucchini, eggplant and bell pepper. Simmer, covered, stirring occasionally, about 10 minutes.

Then add the tomato puree and continue to simmer the vegetables under a lid, stirring occasionally, to boiling down the tomatoes in half. Pour water or vegetable broth, depending on desired consistency of sauce. Add spices - 1H. L. cumin, 1H. L. mixture of peppers, salt and chili to taste if you like spicy. Boil the sauce for another 10 minutes, until cooked vegetables. Liquid sauce is perfect for rice or couscous kusu, mashed potatoes, a nice thick for the pasta. I have prepared liquid sauce as was served with couscous, which is itself dry.