The aim of this research was conducted to study the effect of preparation and processing on the percentage loss of some residues pesticide in both broccoli and eggplant. The obtained data showed that all treatments led to increasing the percentage loss in all used  pesticides.  The boiling of broccoli led to increasing the  percentage loss which recoreded 68.53% and 23.96% with Grap and PestBan respectively. On the other hand the freezing process led to full loss 100% with Grap while the percentage loss was lower (24.69%) with PestBan. In eggplant the washing process led to high loss with Pest-Ban and low loss with Grap and the results were 97.83 and 81.30%, respectively. While some processes, treatments lead to full loss of pesticides residues.The frying and cooking led  to full loss 100%  of Grap and Pest-Ban pesticides.