Stuck eggplants with a sharp knife in several places and bake in the oven preheated to 180-200 °C for about 30 minutes until soft. Take eggplants out of the oven, let them cool slightly and skin. Finely chop the pulp. Peel onions and cut into small cubes. Crush garlic, peel and chop. Remove parsley stalks (they won’t be necessary) and finely chop the leaves. Dip tomatoes in boiling water for 1 minute, then splash with cold water and gently skin. Cut the pulp together with the core into small cubes. Mix eggplant pulp, onions, garlic and tomatoes, salt, pepper, add parsley and season with vinegar, salt, pepper and butter to taste. Pour the resulting mixture in sterilized jars and place them on a grate in a saucepan. Cover the jars with water shoulder-high, bring to the boil and pasteurize for 40 minutes. Then seal the jars.