Eggplants and courgettes cut into thin slices (at length and across). Fry gently in the heated sunflower oil. The peppers are baked, peel and cut in large pieces. Tomatoes cut into circles. Lining up in baking dish layer eggplant, zucchini, eggplant, peppers, eggplant, tomatoes. Pour a mixture of fried onions with flour, spices, wine - diluted with hot water or vegetable stock cube. Stew in an oven until the fat remains. Serve, sprinkled with plenty of parsley.