Peel the eggplants in stripes and cut them into medium-sized cubes. Soak them in salted water for 15 minutes to remove bitterness and reduce oil absorption during frying. Drain and pat them completely dry.

Fry the vegetables

Heat vegetable oil in a deep pan over medium heat. Fry the eggplants in batches until golden brown and soft inside. Remove and place on paper towels to absorb excess oil. Lightly fry the peppers for 2–3 minutes until slightly softened.

Build the flavor base

In a separate pan, heat a small amount of oil and sauté the chopped onion until translucent. Add minced garlic and cook briefly until fragrant, being careful not to burn it.

Make the tomato sauce

Add diced tomatoes and tomato paste to the pan. Stir well and cook for a few minutes until the tomatoes begin to break down and release their juices.

Simmer the sauce

Add water and salt, then let the sauce simmer on low heat until it thickens slightly. The sauce should be rich and not watery.

Combine and serve

Arrange the fried eggplants and peppers on a serving dish. Pour the warm tomato sauce evenly over the vegetables. Let it rest for a few minutes before serving. Serve warm or at room temperature, optionally with yogurt.