Wash the eggplant and zucchini, cut in half, make incisions, add a little salt and put in the oven to bake for 30 minutes.
Cut the onion into cubes and fry until golden brown in a small amount of sunflower oil. Grate the carrots on a large grater (I have a small one, just so that the child sees it less), add to the onion and fry until it becomes soft and changes color.
Remove the eggplant and zucchini from the oven, remove the pulp with a spoon. If necessary, cut it (and so I got the pieces).
Boil the rice. Prepare the filling: mix all the ingredients.
Add salt, pepper, spices to taste and mix well.
Wash the pepper. Cut out the core and peel off the seeds.
Stuff the peppers with the vegetable-rice mixture and put it in a frying pan.
Prepare the sauce. Pass the tomatoes through a meat grinder. Pour a small amount of sunflower oil into the pan. Add salt and pepper to taste, add spices (I had French herbs) and simmer for a few minutes. The taste of the whole dish depends on the taste of the filling and, accordingly, tomatoes. Therefore, if the tomatoes are sour or watery, you can add a little tomato sauce or pasta, as well as a little sugar.
Fill the peppers with the filling, add water.
Pour sour cream on top (I have 20%) and put it on medium heat for 30-40 minutes. Focus on the readiness of the pepper. It is delicious both hot and cold.
