Eggplants baked and allowed one hour to cool and sieved, is then cleaned from the handles and peeling of the skin with the aid of water. Again drained and then ground in a meat grinder. Wash peppers, baked in a container with a lid to stew. After 30 min, to clean the seeds and peel. Again washed and minced meat in a mincer. Peel tomatoes and cut into small pieces. Grind the garlic in a mortar with a little salt. Parsley cut into small pieces. In the pan put the oil, minced meat eggplant and peppers, tomatoes, garlic, parsley and salt. Under constant stirring, the mixture was heated to reflux. The hot mixture is filled into pre-warmed jars, which were sterilized for 40 minutes.