Eggplant peel and cut into circles. Add salt and placed in an inclined container to drain their bitter juice. Meanwhile courgettes - scraped, washed and cut into slices, fry. Peppers baked, peel and cut into pieces. Eggplant lightly squeeze and fry. Chop in small pieces and stew a few minutes in a little sunflower oil. Add peeled and grated tomatoes and boil the sauce until thickened. Add salt to taste, add the spices and chopped parsley. In jars are arranged in rows fried eggplant and zucchini and peppers baked, as between them put a spoonful of sauce. Ending with sauce. The jars are capped and immediately sterilized.