Fry the peppers. Use about half the amount of oil you would use to fry potatoes. Place the peppers in cold oil, then turn the heat to high. Once they start frying, reduce the heat to medium. The pan should be full of peppers, packed tightly.

Once the peppers are well-fried, remove them, let them cool for a bit, and carefully peel off their skins.

Cut the eggplants into round slices, about 1/2 inch thick. Arrange them in a colander, sprinkle with salt, mix with your hands, and let them sit for 10 minutes to release their moisture.

Pat the eggplants dry with paper towels and fry them.

Make the tomato sauce. Pour olive oil into a pan and once it heats up a bit, add the grated tomato, tomato paste, wine, salt, pepper, oregano, bay leaf, and dried thyme. Once it comes to a boil, add a cup of water. Let it boil a couple more times, then add the eggplants and peppers. Stir by shaking the pan gently to avoid breaking the vegetables. Simmer for about 10 minutes until everything comes together and the water is absorbed.

This dish has plenty of sauce, so make sure to have plenty of bread to enjoy it. I always serve it with feta cheese!

When my grandmother made this, she would crack eggs on top towards the end, spoon some sauce over them, and they would cook like poached eggs in tomato sauce.