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Ingredients included in this recipe are eggplants (small), garlic (finely chopped), Eggs, tomatoes (medium), cooking oil, Salt.

The potato baked with zucchini (squash), red bell pepper, onion, carrot, garlic and some meat is popular in Eastern Europe. (It is cooked in Poland and Hungary, in Ukraine and Czech Republic) In each region it has different twist though. Even in my family it is cooked differently. I like to experiment. I cook it with meatballs and sometimes with meat (beef, pork or chicken); I cook it even with bacon. The beauty of this recipe that it is impossible to spoil, seriously, if you aren not the perfect cook or if you are just short of time (and guests are about to arrive) this dish will just save you.

Herbes de Provence is a good addition to any dish from the Mediterranean region and is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or sprinkled over game or kabobs before roasting. It's also used for seasoning salads, sauces and cheeses, as well as soups and stews. Try rubbing the blend on whole turkey or the breast before roasting. Rub beef, lamb or veal with olive oil, season with salt and pepper, then press the herb blend into the meat. Sear the meat in a very hot skillet on both sides, then remove and finish roasting in a 300 degree oven until cooked to your preference. When grilling add a pinch or two of herbes de Provence to the coals when they are hot.