Bake the peppers and eggplants, then peel them from the scales. Cut roasted eggplant, peppers, onions and three peeled cloves garlic crushed. Heat the oil, add to it a teaspoon of sugar, then add the chopped vegetables. Add salt spoon. Simmer 10-15 minutes, stirring occasionally. Add minced meat tomatoes (if not fresh can always use canned chopped tomatoes) and continue to cook another 20-30 minutes, stirring occasionally. 5 minutes before removing from heat, add finely chopped bunch of parsley, celery and okra. My grandmother always said that okra is very fickle vegetable and does not require long cooking. Usually it served this delicious dish sprinkled liberally with feta cheese, but can also be used as a side dish of roasted meat - eg. pork. * This is another old recipe that my grandmother Maria taught me to cook. I hope that you will like and diversify your diet.