Pieces of meat rolled in a mixture of parsley and spices, leave to cool. Cleaned eggplants are dug, salting, left face, and after 30 minutes the black tide them water and washed and dried. Separately inside their finely cut and lightly salt it. Eggplants pozaparzhvat in 3-4 tbsp olive oil (sunflower oil) and remove. In the same fat make up the remaining olive oil, put it finely chopped onion and stew. Add squeeze of black water finely chopped eggplant, finally chopped 4 peeled tomatoes. When water evaporates, is taken from the heat. In each eggplant put in 1-2 tbsp of this mixture is tucked in one piece of chicken with spices on top distributes the remaining tomato mixture. 2 peeled tomatoes cut in H circle with their clogs each eggplant. Arrange in a baking dish slightly lying, pour tomato sauce and 1 and 1/2 cup water, wine, add black pepper and sugar. Tray was sealed with foil or cover. Dish bake 20 minutes in a hot oven, then opens eggplants turn, if necessary, add more water and cover the pan again with fthe oil. Bake another 60 minutes at 150 C and the specialty is ready. Finished baked dish should be enough sauce that after removal from the oven seasoned with crushed garlic.