Wash the vegetables well, dry.

Slice pork into thin strips or dice. Finely chop the onion.

Bell pepper strips, tomato cubes, garlic chop. All the products you need to briefly fry in the pan. They should remain whole pieces.

In olive oil fry onions until zolotisty, add the pork. When pork will become Golden brown, add bell pepper, fry. Eggplant cut lengthwise into two parts. Scraping the core, finely to cut, add to the pan and fry. Now add the tomato and garlic. Pour in the wine. When the wine is almost evaporated, add sugar, salt, pepper, add chopped parsley. Eggplant to grease on all sides with olive oil. Put in a baking dish. Each eggplant Cup stuff the cooked vegetables with the meat, pour the gravy. Bake in a preheated oven at 180* 30-40 minutes.

Then sprinkle the eggplant with grated Parmesan cheese and put it in the oven for another 5 minutes. Before serving, garnish with fresh herbs.