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1
Cut the eggplant in half lengthwise and cut a strip of skin about an inch wide off of the other side of it.
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2
Sprinkle salt on the eggplant and put it on some paper towels.
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3
Peel and slice the onions and peel the garlic cloves; set aside.
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4
Julienne the bell peppers and set aside separately.
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5
Take a big pot and pour a generous amount of oil in it, enough to partially cover the eggplant that you will put in later.
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6
Olive oil is best, but any oil that can stand heat will do.
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7
When the oil warms up, you will see little streaks in it.
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8
Put in the eggplant.
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9
It is best to only fry two or three pieces at a time.
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10
When the eggplant has golden brown spots on both sides, fish it out and put it in a colander with a bowl underneath to drain the oil.
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11
This oil can also be saved.
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12
Do the same with the onion, garlic and red peppers.
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13
Put the eggplant in the bottom of a deep baking dish (a crock pot insert works great).
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14
Put the onions, garlic and peppers on top.
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15
Slice the tomatoes and arrange them on top of this, and then top with a layer of tomato paste (you may have to thin it with some water).
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16
Garnish with salt, pepper and chilis.
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17
Put it on the bottom rack of the oven and cook at 250F for 30 to 45 minutes.
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18
Serve with bulgur or rice.
