Chop the onion finely and stew on low heat in a little oil and a little water. To this was added finely chopped peppers and tomatoes. Peel the eggplants, cut into slices, add salt and leave to drain. Washed and added to the mixture. Stew a little more, then add the rice, make up 3-4 cup water and stew until softening of vegetables. Pour the mixture into a baking dish and bake. Shortly before the dish is completely ready, pour the beaten eggs with 200 g of yogurt. Dopicha be another 15 minutes and serve warm with yogurt.