Peel eggplant and cut into thicker strips. Soak it in salt water for 30 minutes, then drain, wash and drain it again. Cut the peppers into chunks (you can leave them and purpose). Fry the peppers in the pan in which you cook. When ready, remove them in a dish and put in the same sunflower oil to fry the eggplant. During this time grater grate the tomatoes, add sugar and salt them. Once the eggplant is ready, pour it over the tomatoes, if not very juicy, and add water. While tomatoes simmered, pressed garlic, chop the dill finely and hazy flour with 3-4 tbsp water. Once the tomatoes with eggplant are mumbo least 5 minutes, add the flour and stir fuzzy frequent. After 5 minutes add the peppers, garlic and dill, leave 1 minute more on the stove and pull the pan. Serve cold with a slice of feta cheese and soft bread.