# Peel the
aubergines multi-coloured, rest in salt water without cutting for half an hour.
# Put 7 tbsp vegetable oil into the pot, when it gets hot add the ground veil. When the gravy of the veil evaporates, add chopped
onion.
# When the
onion pieces soften add finely sliced
peppers. When the
peppers get cooked a little, add the
tomato paste at first, then grated
tomatoes.
# Add salt and remove the pot from the stove.
# Remove
aubergines from salt water, and dry them.
# Put 1 cup oil to the pan, when the oil gets hot add the
aubergines, and fry them until they turns to pink.
# Place the fried
aubergines on the paper towel to remove its extra oil.
# Place the
aubergines into a flat pot or a pan with lid, make holes on the
aubergines for stuffing them.
# Make these holes larger, and fill the cooked stuffing into these holes.
# Place half
peppers on these, and
tomato circles. After preparing all these
aubergines, pour 1 cup hot water all over, cover the lid on.
# Place the pot over low heat and cook for 20 minutes.
# Serve hot.
