In dried tender pour sunflower oil and fry chopped medium onion and chopped garlic. Add cleaning of seed and chopped peppers, chopped tomatoes, chopped parsley add water and leave to cook for 5 minutes. Separately, peel the eggplants, cut them lengthwise into slices, sprinkle each with a little salt and leave them for 1 hour to drain their bitter juice. Then squeeze them and fry them in a pre-heated sunflower oil. In tray redim part of eggplants, then other vegetables from the pan and rotate so in that order, finally ending with eggplants. Bake in a moderate oven.