Imam Bayildi

Cut the eggplant in half lengthwise and cut a strip of skin about an inch wide off of the other side of it. Sprinkle salt on the eggplant and put it on some paper towels.

Peel and slice the onions and peel the garlic cloves; set aside. Julienne the bell peppers and set aside separately.

Take a big pot and pour a generous amount of oil in it, enough to partially cover the eggplant that you will put in later. Olive oil is best, but any oil that can stand heat will do.

When the oil warms up, you will see little streaks in it. Put in the eggplant. It is best to only fry two or three pieces at a time. When the eggplant has golden brown spots on both sides, fish it out and put it in a colander with a bowl underneath to drain the oil. This oil can also be saved.

Do the same with the onion, garlic and red peppers.

Put the eggplant in the bottom of a deep baking dish (a crock pot insert works great). Put the onions, garlic and peppers on top. Slice the tomatoes and arrange them on top of this, and then top with a layer of tomato paste (you may have to thin it with some water). Garnish with salt, pepper and chilis.

Put it on the bottom rack of the oven and cook at 250F for 30 to 45 minutes.

Serve with bulgur or rice.