Ingredients

Eggplant - 2 pcs. 
Zucchini - 2 pcs
Onion - 2 pcs
Tomatoes - 2 pcs 
Parsley, basil - to taste 
Sweet pepper (paprika) - 3 pcs 
Garlic - 2-3 cloves, if desired;

 

Directions

 

Cut: onion - half rings, garlic - slices, greens - coarsely chopped, all the other vegetables cut into large cubes.
Bottom of the pan pour oil, heat, saute onion and garlic over medium heat until onion mitigation. Barely onion begins to brown - salt, cover with tomatoes and greens, fry 3 minute; add pepper. Increase the fire to medium and fry rapidly, stirring constantly for 3-5 minutes. Then fill zucchini and eggplant and continue roasting for rapid fire at a constant or frequent stirring. Ready in 5 minutes.

Serve with rice and parsley