Bake the eggplants, drain them and put them through a meat grinder.
Put the tomatoes through a juicer to get rid of the seeds and skins.
Boil everything on moderate heat and once it starts to boil begin to stir nonstop to prevent it from burning.
Once thickened, add the oil, sugar and salt. Boil until the water evaporates and you get a furrow trailing behind your spoon when you stir.
Add the parsley at the end. Optionally add banana peppers as well.