Eggplant cleaned from the stalk, carve and deep scratches in several places with a knife. Rub with salt and let stand 1-2 hours. Chop the onion finely and fry in half sunflower oil. Add the red pepper, finely chopped inside of eggplants, 2-3 cloves of crushed garlic, peeled and chopped tomatoes, parsley, pepper and salt to taste. Eggplants are scalded with boiling water, which was dissolved in 1 tsp sugar. Drain and each section put a piece of garlic. Fill with vegetable mixture and arrange in a deep pan, facing each other. Pour with the remaining sunflower oil and tomato juice, diluted with a little water. Court covered dish and stew in the oven until the water evaporates.