Salt in the chopped meat fry gently in some of the fat and subtract. In the same fat stew until soft chopped onion, then add the red pepper and finely chopped tomatoes. When tomatoes are soft, return the meat, pour hot water (to cover) and boil on medium heat. When meat is almost ready, add the peppers, cut into in large pieces and eggplants, diced and fried in the rest of the fat. Dish add salt and let simmer another 10-15 minutes. Sprinkle with chopped parsley and serve.