Top tomatoes cut into crosswise, pour boiling water for 1 minute, drain, rinse with cold water to remove skins. Tomatoes without skin, finely chop with a knife. Onions and parsley as well. Garlic - thin slices. In the beef add the onion, parsley, salt, spices. Minced knead well with your hands. In skillet, heat vegetable oil, put the tomato paste, stir and fry for about 3 minutes Then add tomatoes, salt. If the gravy is much thicken, then add in 5 min. about 150 ml of boiled water or a little less than 150 ml. the Fire abated and cook the sauce for about 2-3 minutes.

To prepare eggplant : along the length of the eggplant to make deep incisions with a width of about 3 cm, as would be notching the eggplant into slices, but not completely. In skillet, heat vegetable oil. In him lay the eggplant, cover with a lid and fry on each side for two minutes. They should become softer.

Eggplant to cool, the incisions and put the stuffing. Prepared eggplant folded in a large kettle (preferably with a wide bottom or just on a baking tray or into a suitable form). Put the garlic, green peppers, pour on top of tomato sauce. The oven in advance to 180 degrees. Cook 40 to 60 minutes. Serve : with rice or bulgur. But you can just - with fresh bread, dipping it in the sauce.