Wash and clean the eggplants and cut them into cubes. Add salt and leave them to drain. Cut the onions into thin crescents, julienne the peppers, cut the garlic into thin slices, and slice the tomatoes finely.
Heat oil in a deep container, add the onion and stir until it becomes transparent and only oil remains. Add the washed and drained eggplants. When only oil remains, add the peppers and finally - the tomatoes.
Sprinkle black pepper and boil the dish until the tomato juice is reduced by half. Add the garlic, salt and sugar.
Finally, add the chopped parsley. Place in jars and sterilize for 10-15 minutes.