Soak the beans overnight in cold water. Cook the beans, I cooked it in a slow cooker on the "stewing" function for 1 hour and 20 minutes. Do not salt the beans. Do not pour out the broth from the beans, some of it will be useful for us when preparing the sauce. The necessary ingredients for the sauce. I cooked 0.5 cups of beans, after cooking it significantly increased in volume. For the sauce, you need to measure out one glass of beans.
All the ingredients for the sauce are loaded into a blender and crushed until smooth.
Pour the finished sauce into a saucepan.
Zucchini cut into 0.5 cm thick, spread on a baking sheet and bake in the oven.
Cut the eggplant and bake it in the oven for about 20 minutes.
Cut the carrots into thin slices, and cut the bell pepper into strips. Put all the vegetables nicely on a plate.
In the middle of the plate, put the remaining beans and pour the bean sauce over the vegetables.