1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium head cabbage, finely chopped
1 medium red bell pepper, quartered
1 medium green bell pepper, quartered
1 medium green bell pepper, quartered
1 medium yellow bell pepper, quartered
1 medium red onion, quartered
1 medium onion, sliced
1 medium carrot, sliced
3 slices mozzarella cheese
Preheat oven to 325 degrees F (165 degrees C).
Place chopped onion and carrot in a large baking dish and top with cabbage and red pepper. Season with green bell pepper and yellow bell pepper. Pour tomato sauce over vegetables and sprinkle with mozzarella cheese. Cover and refrigerate overnight.
In a large bowl, combine the eggplant, carrot, cabbage, red pepper, bell pepper, green bell pepper, and yellow bell pepper. Cover and refrigerate overnight.
Slice vegetables and chop. Place stuffed eggplant, carrot, cabbage, red pepper, bell pepper, green bell pepper, onion, carrot, bell pepper, onion, carrot, bell pepper, and onion slices onto a baking dish.
Bake in preheated oven for 45 minutes, or until vegetables are tender. Reduce heat to 300 degrees F (150 degrees C) and continue baking until vegetables are tender, about 90 minutes.