Coarsely chopped onion stew in the heated sunflower oil. Add chopped vegetables, a little water and fry until ready.

Wash eggplants and cut into cubes. Wash zucchini and cut into slices with a thickness of 0.5 cm. Peel the tomatoes and cut into cubes. The peppers are cleaned and washed and cut into thin circles

Chop the onion finely and fry in 4-5 tbsp sunflower oil. Add the diced carrots, peppers and potatoes. When the vegetables are soft fits well wash the rice and stew until the rice swell. Add the peeled

Vegetables, without tomatoes, cleaned and washed, cut and put in a baking dish. Sprinkle with salt and pepper and put half peeled and grated tomatoes. Serve sprinkled with chopped parsley and mint

In sunflower oil sauté chopped onions and carrots. As is tender add onions, mushrooms, salt, pepper and 1 cup water. After 10 min, rice and potatoes cut into cubes, then another 10 minutes put the

Vegetables are washed well. Eggplant and tomatoes are peeled, scraped courgettes, green beans and okra cleaned of stems and pods of seminal part. Onions and garlic finely and sauté half of the oil

Modern method (quick and does not change the taste): In a heavy-bottomed saucepan put olive oil generously. Chop and put in a saucepan over low heat, add garlic and chopped. Sweet bell peppers are

For the base: Vegetables are cleaned seeds and tomatoes are peeled, chopped and their reserves juice. Half peppers are placed in a preheated oven to 230 C, with cut down and baked for 15 minutes while

Potatoes, zucchini and tomatoes cut into circles. Chop finely and stew in a little oil with a little water and salt. In tray lining row potatoes, zucchini row, row okra, tomatoes row. Sprinkle with

Peppers cleaned of seeds and stalks and steamed in hot water to soften. Chopped onion fry in 3/4 of the oil. Add rice and stirred. Pour a spice and 1 cup (200 ml) of water to boil and soften the rice

Cut all vegetables in large pieces. Pre sauté onions and carrots until tender. Arrange all the vegetables in a fireproof container in which the dish will be served. Add the oil, 1 cup (200 ml) lightly

Eggplants and courgettes cut into thin slices (at length and across). Fry gently in the heated sunflower oil. The peppers are baked, peel and cut in large pieces. Tomatoes cut into circles. Lining up

Sgoreshtyava is fat and it is put chopped onions, to which, as they begin to redden, add a little paprika. Peel potatoes, washed and cut into rings. In a pot or pan pour potatoes and roasted onions