Wash zucchini and eggplant, peel them, cut into cubes and add salt. Let eggplant to drain the bitter juice. Roll zucchini and eggplant in flour and Fry. Wash peppers, dry and cut lengthwise. Fry them until lightly browned. In the same oil put grated tomatoes and fry until the sauce thickens. Add sugar, cleaned and chopped cloves of garlic, chopped parsley, add salt and after 2-3 minutes remove from the fire. Arrange the fried vegetables in bowls and pour the tomato sauce.