Bake the whole eggplants in an oven, cool them and peel. Take the seeds out of the sweet pepper. Cut the tomatoes into slices and place them on a dish.

Dice the pepper and eggplants, mix, add chopped onions, salt, pepper, vegetable oil, stir well.

Spread the mixture on tomatoes and sprinkle with chopped dill greens before serving.

Decorate the dish with parsley and dill greens.