Wash and peel the vegetables.
Defrost the minced meat.
Add salt and pepper to the minced meat.
Knead well. Knock 22 times. And let it stand in the refrigerator for about 10 minutes.
In a frying pan, heat the butter and sunflower oil (in a ratio of 1/3).
Chop the vegetables and fry in a certain sequence: onions, carrots, peppers, zucchini.
Put it in a bowl.
Separately fry the eggplants in the oil left after the vegetables.
Peel the tomatoes, chop them and add them to the vegetables. Salt.
Put the pot in the oven and preheat it to 220 *C.
Shape the meatballs with wet hands. And fry in sunflower oil until a crust forms, but we do not allow the appearance of juice.
Remove the pot from the oven and put the vegetables and meatballs in it.
Bake for 20-25 minutes. Remove the pot from the oven. Add chopped garlic and herbs.
Set the table.