Prepare the eggplant and zucchini, bake in the oven.
Put coriander, white pepper, fennel in a frying pan heated with vegetable oil, add grated carrots and diced onions.
Add the eggplants chopped in a blender or through a meat grinder and mix with the mass for frying.
Add the chopped zucchini and mix. Fry until thickened. Add a little water, salt, sugar, ground black pepper to taste. Add vinegar. Simmer over low heat until tender. A couple of minutes before cooking, add the greens and let it brew.
