Eggplant 200, cabbage 25, 20 carrots, parsley and celery 15, 20 tomatoes, butter 10, 50 sauce, garlic 1, green onion 20, pepper, herbs.
Wash the eggplant, cut them in half, remove the middle part of the flesh, rub the inside with salt.
After 30 minutes, rinse with cold water and fill with vegetable stuffing.
The laid on a baking sheet or in another shallow dish pour tomato sauce eggplant with garlic and simmered in ovens until tender. Apply for batch frying pan.
To prepare the stuffing peeled roots are cut into strips and fry with oil; put finely shredded cabbage, tomatoes, stir and simmer until half; season to taste with salt and pepper.
Before serving, sprinkle with chopped green onions.