How to make
Wash the eggplants and chop off their stems, optionally peel them. Cut them into 1/2″ (1.5 cm) slices, salt them and put them in water for 1 hour.
Chop the onions finely, the garlic into slices and braise them in the heated oil. To these add the finely chopped green peppers and the carrots. Chop the carrots finely or grate them if desired.
Add the peeled and mashed tomatoes to the pan, along with the black pepper, salt, parsley, bay leaf, allspice and paprika. Leave on the stove for 8-10 min. to boil a bit.
After you've taken the eggplants out of the water, rinsed and dried them, roll them in flour and fry until softened. In a small tray, arrange a row of eggplants, pour on the juice from the lemon, then add 1/2 the sauteed vegetables.
Arrange another row of eggplants, lemon juice and remaining vegetables. Bake at 360°F (180 °C) for 40-45 min. Serve the dish with a chili pepper and sprinkled with parsley.
