Products Needed:
3/4 lb (300 g) eggplants paste
2 sweet peppers
2 cucumbers
2 tomatoeses
2 tbsp vegetable oil
dill greens
salt
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Directions: Bake the sweet peppers, skin and seed.
Dice the cucumbers, season with the salt, mix in the oil and some of the chopped greens.
Fill the sweet peppers with the cucumber salad.
Put the eggplant paste in the middle of a serving dish, put the stuffed sweet peppers over. Garnish with tomato rings and greens.
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