Appetizer of vegetables with mushrooms

100 g canned mushrooms

2 sweet pepper

2 tomato

3 garlic cloves

tomato puree

2 tbsp. vegetable oil

salt

Bake eggplant and peppers, then cut them in half and remove the seeds. Scald and peel the tomatoes.

Cut the vegetables into cubes, combine and add the vegetable oil, salt and heat on low heat for 2-3 minutes, cool.

Mushrooms cut into slices, RUB the garlic with salt and add to the vegetables, stir.

Before serving, arrange greens.