Clean the eggplants, peel and cut them into slices about 1/2″ (1 cm) thick. Sprinkle them generously with salt, rub them and leave them in an oven dish at an angle to drain away the black liquid.
Clean the zucchini, peel and cut them into slices about 1/2″ (1 cm) thick. Dip them lightly in flour and fry until golden. Take them out onto baking paper to drain away the excess oil.
Wash the eggplants under cold water, dry them very well in paper towels and fry in the hot oil until golden. Take them out onto baking paper to drain away the excess oil.
Pour oil in a pot, heat it and pour in the canned, peeled tomatoes in it. Add salt and the garlic, cut into slices with a shaving razor. Optionally, add a pinch of black pepper mix. Leave it on moderate/low heat to boil/fry until all of the water evaporates.
Stir often during cooking so the food doesn't stick to the bottom of the pot. Once the spoon begins to leave trails along the bottom, remove from the stove and add the sugar. Stir. The sauce needs to be full and thick. Add finely chopped parsley.
Optionally, add creamy garlic sauce with dill.