Peel eggplants and vegetable marrows, bake them in an oven and cut finely.

Cut the onion, carrot and white head cabbage into stripes and fry slightly in vegetable oil with tomato puree. Mix fried vegetables with the eggplants and vegetable marrows. Stew for 10-15 minutes, stirring constantly. Dress with vinegar, salt and ground pepper, cool.

Sprinkle the dish with cut spring onion when serving. Decorate with parsley and dill greens.