Pour boiling water over the peas, cover with a lid, and stand for at least 50 minutes. Drain the water and pour one liter of boiling water, bring to a boil and cook at a low temperature for 50 minutes. At the end of cooking, add salt.
Prepare the vegetables to roast: slice the zucchini, eggplant, peppers.
Chop the carrots and chop the onion. Heat the vegetable oil in a frying pan, add the prepared vegetables, add salt and fry until tender for 20 minutes, setting the average temperature.
When serving, add the vegetable roast to the pea porridge. Serve hot. Bon Appetit!!!