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