Firstly, roast red peppers in oven.
On the other hand, peel eggplant, zucchini and potatoes, wash. Then, chop into mini cubes. Fry the chopped vegetables in hot oil.
Put the fried vegetables into a plate, mix.
For tomato sauce; peel the tomatoes. Put tomatoes into food processor, puree or grate. Then, put the butter in a large pan. Melt. After the butter is melted, add the tomato puree. Optionally, grate garlic onto. Cook until boiling. Then turn down the stove. Put salt, pepper and sugar and cook for 5 more minutes.
Then, peel roasted red peppers shells. Longitudinal, cut with a knife. Remove the seeds inside. Then, fill fried vegetables into roasted red peppers. Pour tomato sauce onto, serve.
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