Eggplants cut into rounds 1 cm thick, add salt to (50 g salt per 1 kg eggplants) and placed in a container to drain the bitter liquid. After half an hour, washed and left to drain. Each piece is dipped in flour and fry on both sides to red. Chop and stew in sunflower oil to soften. Tomatoes with minced meat or machine Strain, heated on a hot plate to boiling, then add salt, sugar and vinegar to taste, stewed onions, peppercorns, bay leaf and boil for 5-10 minutes. Add fried eggplant, boiled for 5 minutes and add chopped parsley. Packed in dry jars, sealed and sterilized for 60 minutes. Then rapidly cooled with cold water. A complete meal.