Step #1: Thoroughly wash the eggplants and partly remove the skin by peeling them to look like stripes. Fry with the potatoes in sunflower oil and drain on a kitchen towel once cooked.
Step #2: In a separate pan, fry the onions and garlic until transparent. Add green peppers, tomatoes, bouquet garni (the 3 sprigs of parsley, the sprig of thyme, and the small bay leaf), tomato paste, pepper paste, allspice and salt, along with 1 cup of water. Bring to a boil on low heat.
Step #3: When the tomatoes change color (after about 5 minutes of cooking), remove the bouquet garni, and pour half of the sauce into a baking dish. Make a cut lengthwise in the center of the eggplants and insert garlic clove in each.
Step #4: Place the eggplants and potatoes on top of the tomato sauce in the baking dish and top off with the remainder of the sauce. Cook for 30 minutes in a preheated 350º F oven. Serve warm and garnish with spring onion.
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