STEP-BY-STEP COOKING RECIPE
Cut zucchini and eggplant into slices 0.5 cm thick, sprinkle with salt, leave for 20 minutes. in a colander. Then squeeze them slightly to get rid of the released liquid, and dry.
Peel the onion and cut into 0.5 cm slices. Cut the tomatoes in half and put the cut down on a paper towel.
Cut the pepper into 1 cm circles, remove the seeds. Finely chop the dill.
Drain the liquid from the tuna jar, rinse the capers from the salt in a colander, carefully place the anchovies with a fork on a paper towel to remove excess oil.
Place all the ingredients for the sauce in a blender and beat until smooth.
Preheat the grill and fry the vegetables on both sides until cooked. Put the prepared vegetables in a dish and, while still warm, pour them with sauce, sprinkle with dill and serve.