Eggplant with zucchini and tomatoes

I bring to your attention a simple recipe for eggplant with zucchini and tomatoes - it looks universal, tasty and elegant :)

Ingredients

• Zucchini - 2 Pieces
• Eggplant - 2 Pieces
• Tomatoes - 3-4 Pieces
• Greens - 100 Grams
• Garlic - 4 Cloves
• Vegetable oil - 3 tbsp. spoons
• Onion - 1 Piece
• Tomato paste - 1 Glass
• Black pepper - 1 teaspoon
• Salt - 1 Pinch
• Spices - - To taste

Directions

1. First, wash all the vegetables and dry them with paper towels.
2. Cut the courgettes, eggplants and tomatoes into thin slices. If you are used to peeling vegetables from the skin, remove it first.
3. Now sprinkle the zucchini and eggplant with salt, and leave it for the time being to let the juice.
4. In the meantime, take a stewpan or just a fairly deep and thick-walled dish, suitable for both baking and cooking on the stove. Pour vegetable oil into it, and heat it up along with the spices.
5. In the meantime, finely chop the onion and add it to the boiled oil.
6. As soon as the onion becomes transparent, add tomato paste, salt and pepper to taste.
7. As soon as this sauce comes to a boil, remove it from heat and leave to cool slightly.
8. Now carefully put the zucchini, eggplant and tomatoes in the sauce, alternating. You can do this in the manner of a ratatouille, or fold the circles one on top of the other in pyramids - this is at your discretion. The main thing is not to fall apart :)
9. We clean and wash the garlic and greens, if necessary, and cut them into small pieces. Sprinkle our vegetable structure on top and turn on the stove.
10. By the way, so that the vegetables do not burn on top, it is better for the sauce to cover them by more than half, so if your sauce has boiled down a little, add a small amount of boiled water and send it to the preheated oven for half an hour.