Aubergines with vegetables.

At 1 kg aubergines: 2 onions, 3 pieces carrots, and 1 each or parsley and sweet pepper, 1 / 2 Celery, 3 periodontal garlic, 200 grams of vegetable oil. For the sauce: 2 st. tomata-pyure spoons or 5-6 tomato average, 1 teaspoon flour, 1 st. spoon vegetable oil, sugar sand, salt and pepper to taste.
Aubergines circle sliced thick 1 1 / 2 cm, allow each circle. To roll in flour and fry in from both sides in vegetable oil at moderate-fire, that they are well within prozharilis. Grinder thin straw carrot, parsley and pepper and fry in vegetable oil. Onions sliced rings and with a slightly toasted chopped garlic in vegetable oil, then mix with the vegetables. At the bottom cake layer pans aubergines cover vegetables, and then again to aubergines layer and the layer of vegetables, so repeat until all stacked eggplants. Pour sauce in the pot, covered its lid and simmer in a small flames in about 30 minutes. Preparation sauce: In tomat-pyure or fresh tomatoes, mashed through the screen, add oil, pepper beans, salt, sugar and flour sand, dilute with water, bringing to the liquid density smetana.

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