1 small eggplant
1.4 kg of cooked beans (2 jar)
120-130 ml sunflower oil
1 tbsp paprika dried savory, salt
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Cut eggplant into 2 pieces lengthwise. Engravings by boat, salting (including pieces from the inside). Cut the zucchini in the same way. Carve and cut core in small pieces. Gutting peppers. Slice the onion and carrot finely. In a suitable container, fry the onion and carrot in half sunflower oil. Wash the core of eggplants, chopped and put to already pozaparzhenite onion and carrot. Add the core of the zucchini and mix. Fry until slightly red onion and soften eggplant pieces. Squeezed the water bean mash (not puree and leave pieces of beans). Already fried vegetables to put the beans and stir continuously until homogenization and browning of the mixture (about 6-7 minutes). We remove from the heat. In another court warming up the remaining amount sunflower oil. First put dry savory and immediately thereafter paprika. Stir for a second and this mixture immediately pour the bean mixture. Turn off the heat and back again beans. While stirring over the entire amount new sunflower oil (this with savory and paprika). Add salt to taste. With the prepared mixes Full vegetables (such as eggplants are drained better than black or juice are washing). Redim peppers, eggplants and courgettes in a greased with sunflower oil pan, pour a little sunflower oil and top (focus on eggplants) and put in preheated oven. Bake until ready vegetables.