Eggplant cut into rings, add salt and leave one hour to drain. Then fry them in a slight redness in the heated sunflower oil. Baked peppers peeled, cleaned and cut for salad. Parsley and garlic finely chopped. Reconstituted vegetable layering in jars - row eggplants, peppers, whole tomatoes, as between rows rasim garlic and parsley and solim. Pour the oil in which we fried eggplant and cold water - the liquid to reach the upper end of the jar. Close and sterilize 15 minutes.