- carrots - 3 pieces
- bulbs - 2 pieces
- Bulgarian pepper - 1 piece
- tomato - 3 pieces
- eggplant - 2 pieces
- zucchini - 1/2 Pieces
- cabbage leaves - To taste (several)
- Salt and pepper - To taste
- vegetable oil - To taste
If you use vegetable oil, you will get a wonderful lean garnish. Preparation: Preheat the vegetable oil in a large frying pan. Shred the carrots. Chop the onion. Dice the Bulgarian peppers, tomatoes and eggplant. Cut the squash. Put the carrots into a frying pan and fry until soft. Add onion and fry until golden brown. Turn off the fire. Put on top the Bulgarian pepper and tomatoes. Season with salt and pepper. Lay the eggplant. Season with salt and pepper. Put a layer of courgettes. Season with salt and pepper. Top the cabbage leaves and cover the frying pan with a lid. On a strong fire bring to a boil. Then reduce the heat and cook under the lid for 1 hour.
Servings: 4