Prepare the Eggplants: Peel the 2 eggplants and cut them into cubes.

Heat vegetable oil in a large skillet over medium heat.

Fry the eggplant cubes for 5-7 minutes, or until they are golden brown.

Season with salt, herbal mixture, and your favorite spices. Mix thoroughly and set aside.

Prepare the Onion and Bell Pepper: Chop 1 onion into small pieces.

Heat more vegetable oil in the skillet and fry the chopped onion for 5-7 minutes over medium heat, until translucent.

Cut 1/2 bell pepper into cubes and add to the skillet. Cook for a few more minutes.

Add Carrots and Mushrooms: Peel and grate 1 carrot on a fine grater.

Add the grated carrot to the skillet and mix well.

Cut 100-150 grams of mushrooms into small pieces and add to the skillet. Mix thoroughly.

Add Tomatoes and Eggplant: Grate 2 tomatoes on a fine grater and add them to the skillet.

Return the fried eggplants to the skillet and mix well.

Cook the Eggs: Beat 3 eggs and add them to the skillet.

Cover with a lid and cook for 5-7 minutes, until the eggs are set.

Top with Cheese: Grate 100-150 grams of cheese and spread it over the top of the vegetable mixture.

Cover and cook for a few more minutes, until the cheese is melted.

Prepare the Sauce: Finely chop a bunch of dill and 2 cloves of garlic.

Grate 1/2 cucumber on a fine grater.

Mix the dill, garlic, and cucumber with mayonnaise to make a sauce.

Serve: Spread the sauce on 2 slices of bread.

Serve the bread alongside the eggplant and vegetable skillet.