Prepare Eggplants: Slice 3-4 eggplants and soak them in 3-4 liters of water with 2 teaspoons of salt for 20 minutes.

Remove the eggplants from the water and pat them dry with a towel.

Prepare Filling: Finely chop 1 onion and grate 2 carrots.

Heat vegetable oil in a pan and sauté the onion and carrots until soft.

Add 120 grams of grated tomatoes, 1 cup of washed rice, 1 cup of water, 1/2 teaspoon of salt, sweet peppers, red chili pepper, and 1 teaspoon of sugar.

Simmer under the lid for 15 minutes until the rice is cooked.

Stuff and Bake Eggplants: Preheat your oven to 200°C (392°F).

Mix vegetable oil with sweet paprika and brush the eggplant slices with the mixture.

Lay the eggplants on a baking tray and bake for 20 minutes.

Assemble the Dish: After baking, remove the eggplants and let them cool slightly.

Fill each eggplant slice with the prepared rice and vegetable mixture.

Top with 60 grams of pizza mozzarella and 100 grams of cottage cheese.

Sprinkle dill (dry or fresh) over the cheese.

Final Baking: Pour tomato sauce (Neapolitano or Marinara) over the stuffed eggplants.

Sprinkle grated parmesan on top.

Bake at 200°C (392°F) for 20-25 minutes until the cheese is melted and bubbly.

Serve: Remove from the oven and let it cool slightly.

Serve warm and enjoy your meal!