How to make
Cut the champignons into slices, the onions coarsely, the eggplant and zucchini into small cubes. Salt them to drain away the excess water.
Roast the peppers and peel them - you can add them whole at the end.
Braise all of the chopped ingredients in plenty of oil in a deep pan and transfer to a heated saj, while also adding the roasted peppers, tomato and pickles.
Sprinkle with cheese and parsley on top. Add the chili peppers, lemon and carrot.
