# Peel the
eggplants, and stand them in the salt water.
# Chop the
onion and the
garlic cloves as tinny half circles. Dice the
tomatoes and the
peppers.
# Roast the
onion and
garlic with
olive oil at first, then add
pepper, and then add
tomato and roast for 5 minutes more.
# Just before taking from the stove add salt and cube
sugar.
# Pour the mixture on the sliced and roasted
eggplants. Let it stand for a while and serve.
