Carrots onion pepper fry lightly, add the rice and fry lightly, add the tomatoes and continue to simmer on low heat, add eggplant into kupcheta previously drained from the bitter juice, zucchini in small pieces and lightly fried, pour 500 ml hot water and leave a slight boil, adding the potatoes in large pieces and peas, add spices, bay leaf, pepper, cumin and savory. The whole mixture is placed in a pot and bake at 150C for about 1 hour.