Flounder "in Provencal"

600 g flounder

4 tomatoes

2-3 cloves of garlic

1 zucchini

1 eggplant

1 yellow bell pepper

1 onions

2 Art. l. olive oil

2 Art. l. vegetable oil

2 Art. l. flour
some flour to choose? we'll show

1 Art. l. tomato paste

1 glass long-grain rice

1 glass vegetable broth

greens

pepper

salt

Wash vegetables, cut into julienne peppers, tomatoes - sliced small size, zucchini - mugs, eggplant - diced.

Finely chop the onion and garlic and fry in olive oil for 5-7 minutes, add the tomato puree, broth, vegetables, pepper and salt, bring everything to a boil, simmer for 10 minutes over medium heat.

Boil the rice until cooked, pour into a deep bowl of flour.

Rinse fish, salt and pepper, breaded in flour.

A fish fry pan with vegetable oil, on each side of 5 min.

Ready flounder "in Provencal" is laid out on a plate, garnish rice and vegetables, decorated with greenery.