Eggplant washing and drying. Knife Cut cap from the front (not the handle) and using a knife carve eggplant almost to the hilt, as we look not to remain only skin, but also remain mestse on it. Sprinkle with plenty of salt eggplant and what we have built and leave for 20-30 minutes. Cut other vegetables in small pieces. In a pan with oil, fry the garlic and onion. Add pepper and fry a few seconds. Add carved from eggplant and tomatoes and stir. Fry 1-2 minutes, add salt, pepper and parsley. Stir. We remove from the heat and Stuffed Eggplant. Close the cut cover and bake in preheated oven at 220 C for 40-50 minutes in a baking dish coated with foil. Serve sliced ​​with tomato sauce podluchen. Sprinkle with parsley.