Onions, carrots and celery cut into thin slices, pour in 3-4 tbsp sunflower oil and a little warm water and sauté until soft. Peeled and sliced ​​potatoes are arranged in an oiled baking dish, cover with steamed vegetables, on which rank sliced ​​tomatoes and peeled lemon. Pour over the remaining sunflower oil, wine and 1 cup hot water, sprinkle with pepper and finely chopped parsley, add bay leaf and bake about 45 minutes in a moderate oven. Grind the garlic with a little salt and vinegar and served to the finished plate.