How to cook
Cut the eggplants into thin circles, season them with salt and leave them for half an hour to release their bitter juice.
The potatoes, zucchini, tomatoes, which have been pre-soaked in salt water, are strained and cut into cubes or circles (optional). The peppers are also cut into cubes or circles and the onions and carrots are finely chopped.
Everything is stewed according to the order, in which they soften. Add the spices and salt. Pour the mixture into a baking pan or arrange it in layers, each layer must be with different vegetables, then add the olive oil.
Bake it in a moderately heated oven or at low temperature with foil for a longer time. When it's almost done (everything is soft), take out the vegetable mixture, pour the beaten eggs and yoghurt over it and bake it, until it aquires a golden crust.