Preparation:

Cut the eggplants into round slices in order to dry them several hours in advance (put a bit of salt, rinse and soak with a paper or cloth towel).
Heat oil in the pan, fry the eggplants and soak them again to get rid of some of the oil. Put aside. Cut the two peppers into small cubes and fry. Take the fried peppers out of the pan.
Chop (but don't crush) the garlic and fry it, add chopped hot pepper, grated tomatoes (made of ripe tomatoes – about two cups), some salt, the fried peppers, a spoon of tomato paste, and stir. Add the parsley. After about two minutes add the fried eggplants and a bit of boiled water if necessary. Cover the pan and cook for several more minutes.