Wash the eggplants, cut them into quarters.
Salt them and leave for 20 min. to get rid of the bitterness. Then wash, dry and cut into slices as you would potatoes for fries.
Fry until ready in a pan with heated oil in several lots, stirring often - I use 2 wooden spoons to make it easier. Once ready, take out into a plate.
In the same pan, add a little more oil if there's none left and pour in the canned tomatoes.
Mash the tomatoes until homogeneous using a masher.
Pour in the tomato paste, salt and add the water. Fry the sauce to the desired thickness.
To the prepared sauce, add the eggplants and leave the dish to saute for about 5 min.
Turn stove off and leave the dish on it for another 1-2 min. It's delicious both warm or cold.