The eggplants are washed, cut and salted, then allowed to stand for 30 minutes to drain out their bitterness. Then, they are washed and dried. The red peppers are roasted and peeled.
Cut them into small cubes and mix with the pre-grated tomatoes, chopped parsley and basil. Combine the black pepper, oil, crushed garlic, oregano and salt. Stir well and add the eggplants. The vegetables should stay in the marinade an hour or two.
Then place them in a greased baking dish and cover with the tomato mixture. Bake in a very hot oven at 392°F (200 °C) to full readiness.