Cut the eggplant into small cubes. Peel zucchini - when well cooked, the skin of zucchini is firm and solid, and peels easily by hand, just like eggplant. The difference is that it is pulled along the length and girth is white. Remains yellow-fleshed whose fibers are clear and round. Part of zucchini can be left unpeeled, then tartare has a slightly smoky, very pleasant taste and crunchy texture. Cut into cubes. Avocados out of the fat from the rind, cut into small pieces and added to the products. Pour immediately with vinegar, not darkened. Add garlic, passaged. To put spices, mix everything well and leave for several hours in the refrigerator. About 1 hour before serving tartrate is transferred to fine colander (strainer) to drain from taking the juice. * turkey ham can be cut into small pieces and add to the tartrate (tastier) or it can be garnished at presentation (more effectively). * The separated juice is a great salad dressing.