30 bell pepper, eggplant 40, 50 zucchini, onions 30, 30 mushrooms, tomatoes 75, 25 sunflower oil, parsley 5, garlic 0.5, garnish 100.
The pods of sweet bell pepper cut lengthwise into two parts, remove core with seeds, pods halves cut crosswise into 4-6 pieces and soak for 1-2 minutes in boiling water.
Eggplant, cut into 6-8 slices, sprinkle with salt and let them soak for 30 minutes, rinse with cold water; then squeeze and cut each slice crosswise into 3-4 pieces. Zucchini cut into cubes (1.5-2 cm). Onions cut into slices or thickened lower part of the spring onions (without feathers) cut into pieces of a length of 2-3 cm. Fresh mushrooms chop slices.
Pepper, eggplant, onion and mushrooms lightly fry separately with butter, fold the layers in a deep saucepan or in the a la carte ceramic pots, add fresh cut into slices tomatoes, leaves of parsley and simmer in a sealed container at low boil on the stove or in Ovens 20 -30 minutes.
After extinguishing separated from the juice of the vegetables, which add salt and crushed garlic; Pour the juice back into the vegetables and mix well.
Post hot or cold, or as a separate dish, or with hot boiled potatoes, crispy wheat, pearl barley, rice porridge with fish or meat as a side dish.