Prepare the ingredients for our "Autumn tango". It's fresh eggplant, zucchini, onions, Bulgarian pepper of different colors, a bunch of greens, carrots, garlic, low-fat piece of pork

Peeled zucchini cut into large cubes

Large cubes chop one large onion, bell pepper, on a coarse grater grate the carrots. The carrot in this case neutralizes the bitter-tart taste of eggplant, which we won't dunk

Large cubes chop the tomatoes

All chopped vegetables (except eggplant) stir in a bowl and sprinkle with salt

These vegetables fill the pots to the brim, closed with lids. I have no oven, so my pots are in a convection oven at high temperature for about 30 minutes (until boiling)

Meanwhile cut the meat and onion in large cubes

Fry meat with onions in the pan (salted)

Meat fried - eggplant peeled and cut into large cubes. Meanwhile, the vegetables in the pot has boiled, remove them from the lid and allow to simmer for another 7 minutes, to evaporate excess moisture, add the eggplants - they already have an opening, gently stir and allow to simmer for 5-7 minutes more. The eggplant will not too soft (as if we laid them immediately with vegetables ), will remain in the form of cubes. Then add to the pot roasts, stir and another 5 minutes without lid in a hot grill or in the oven, the vegetables are impregnated with meat flavor. But in the meantime finely chop the garlic. Turn off the grill or oven, into each pot, add minced garlic and cover the pot with a lid (just cover, and do not close, otherwise all the smell of garlic will safely evaporate). Leave the pots off the grill or the oven for another 30 minutes to complete the wonderful cooking process.

Serve so pre-sprinkled with the chopped herbs....

Or so, with a garnish of canned corn and chopped herbs. Then it will be "Autumn tango" - nostalgia for the departing flight I will eat well!!!