Peel eggplants, sliced, salted and let them drain. Peel the potatoes and cut them in slices. Cut the peppers into strips. Fry consistently vegetables and arrange them in layers in a transparent container. Grate the tomatoes and gently densify in skillet on medium heat. Season with salt and sugar and add the chopped parsley and crushed garlic. Finally add the eggs and mix them to cross. Pour the vegetables with tomato sauce and leave the dish to stand 2-3 hours. Can be consumed as heat and cold as a salad or main dish.