Cut the eggplants into round slices and put them in a bowl with salted water for about 30 min. to release their bitter black juice. In the meantime, knead the mince with the finely chopped onions and 2 garlic cloves, prepared ahead of time.
Add the black pepper, paprika and cumin, then stir everything again. Form small meatballs from the mince.
Stick a round slice of eggplant onto a wooden skewer, then a meatball and repeat.
Mash the tomatoes or chop them finely. Mash the remaining garlic cloves and add them to the tomatoes. Pour the tomato sauce over the skewers. Chop the green pepper on top.
You can also put a few chili peppers on top if you like. Salt the dish, pour a little oil over it and put to bake in a preheated 392°F (200 °C) oven.
Sprinkle the cooked kebabs with finely chopped fresh parsley.