Slice the eggplants in rounds of 1cm in diameter, lay them out on a tray, sprinkle salt on them, then let them rest for 15 minutes. Pat them down with a paper towel to soak up any moisture, then cut them into cubes, slide them into a frying pan, and fry them in a generous amount of olive oil until soft.
Meanwhile, in another pan, fry the diced carrots, finely chopped onions and garlic, and diced red capsicum in olive oil until soft. Add the tomato paste, salt, pepper, sugar, 100 mls of water, pop the lid on, and simmer on low heat for another ten minutes or so.
By this time your eggplants should be soft, so add them to the carrot, onion and red peppers, combine well, add the remaining 100 mls of water, pop the lid on, and continue to simmer for another ten minutes.
Take the pan off the heat and add a tablespoon each of the roughly chopped fresh dill and parsley, combine well, taste, and add additional salt and pepper if needed.
Transfer to a baking pan greased with olive oil, cover in aluminium foil, and bake for 30 minutes.
When done, transfer to a bowl to cool, garnish with additional fresh dill and parsley, and serve as the Russians do with toasted baguette slices.