# Peel the aubergine
s multi-coloured, rest in salt water without cutting for half an hour.
# Put 7 tbsp vegetable oil into the pot, when it gets hot add the ground veil. When the gravy of the veil evaporates, add chopped onion
# When the onion
pieces soften add finely sliced pepper
s. When the pepper
s get cooked a little, add the tomato
paste at first, then grated tomato
# Add salt and remove the pot from the stove.
# Remove aubergine
s from salt water, and dry them.
# Put 1 cup oil to the pan, when the oil gets hot add the aubergine
s, and fry them until they turns to pink.
# Place the fried aubergine
s on the paper towel to remove its extra oil.
# Place the aubergine
s into a flat pot or a pan with lid, make holes on the aubergine
s for stuffing them.
# Make these holes larger, and fill the cooked stuffing into these holes.
# Place half pepper
s on these, and tomato
circles. After preparing all these aubergine
s, pour 1 cup hot water all over, cover the lid on.
# Place the pot over low heat and cook for 20 minutes.
# Serve hot.