Wash rice in cool water, dump in salted boiling water, bring to a boil and simmer until ready. Use water twice as much as rice.

Scald tomatoes, peel and dice.

Peel eggplants, remove seeds, sprinkle with salt and let stay for 30 minutes to reduce pungency. Pat slightly and dice. If using sweet pepper, remove stem and seeds and shred pulp.

Chop onion and sautee in butter for 5-7 minutes, add diced finely carrot and sautee for 10 minutes more, covered. Add eggplants, sweet pepper and poach for 10-15 minutes.

Combine sautéed vegetables with boiled rice, chopped boiled eggs and season the mass with salt, pepper and chopped greens.