Cut eggplants into 6-8 pieces, pour salted water for 30 minutes.
Peel pepper, zucchini, garlic, wash.
Put the prepared eggplant, zucchini, garlic, tomatoes and pepper in a baking sleeve.
Bake the vegetables in the oven for 40 minutes at 180 degrees.
Cut the onion into cubes.
Grate the carrots on a medium grater.
Fry in vegetable oil until soft.
We put it on a plate, trying to leave as much oil as possible in the pan, the oil will still be useful to us.
Baked vegetables are peeled.
Pass the baked and fried vegetables through a meat grinder.
Add salt, sugar, vinegar and ground black pepper to taste.
Add semolina, mix.
Transfer the eggs to a preheated frying pan with oil, simmer over medium heat, stirring, for about 5-7 minutes, until the liquid evaporates.