Cut the eggplant into round slices, add salt, leave for 20 minutes to drain out the bitter sauce, then rinse it. Peel and cut the potatoes into pieces, the zucchini into rings. Put the vegetables into a large glass cook pot and season them with spices.
Pour over with the sauce mixed with the cream, garlic and pressed garlic. Put the lid on the glass cook pot and put it to bake for about half an hour in a moderately preheated oven. Serve with chopped dill.