I love dishes like this, based on vegetables, where you can make your own variations. This is a richer variant that includes eggs and cheese for topping.
I made 2 dishes with these ingredients. It's the best to use earthenware dishes.

  • 7-8 peppers
  • 1 larger eggplant
  • 3-4 tomatoes
  • 300 ml of tomato puree
  • 1 clove of garlic
  • 1 onion
  • 1 egg
  • 200 g grated cheese for topping
  • spices to taste, black pepper, salt
  • parsley
  1. First, cut the peppers in pieces and fry.
  2. Once they are fried, remove them from the pan and in the same oil fry the eggplant cut in stripes. 
  3. After the eggplant is fried, remove from the pan and put the chopped onion and chopped peeled tomatoes to fry. Add tomato puree, garlic and spices and add larger amount of chopped parsley.
  4. Then align the fried veggies into a fire-resistant dish in the following order: the first row are the peppers, then the eggplant and finish with tomatoes and the sauce.
  5. Put to bake at 250 C degrees just to get a thin crust on top.
  6. When it's almost done, add mixture of grated cheese and egg on top and return to bake in the oven for several more minutes until the cheese melts.