Eggplant cut into circles with thickness of 10-15 mm, which add salt and leave to stand for two hours to remove the bitterness. Drain and fry lightly in sunflower oil. Red and green peppers cut into pieces. Then lightly fried in sunflower oil. Cut the onion rings and also fry in sunflower oil until golden. Grated tomatoes are placed in a pan and cook stirring until the volume is reduced by half. To these are added salt, sugar, 150 ml sunflower oil and bay leaf. Once the salt and sugar dissolve well, stirring continuously, add the fried eggplants, peppers and onions. The mixture was heated to reflux, and is ready for harvest in jars. The jars are sterilized for 40 minutes. Breakfast is eaten warm.