Peel the eggplants and cut them into finger thicknesses of 2-3 cm and soak them in salted water for about 15 minutes. While the eggplants are waiting to release their bitter juices; Finely chop the peppers. Chop the onion and garlic finely as well. Pull the tomatoes out of a food processor and puree them. Spread the chopped onions and garlic at the bottom of a non-stick saucepan. Sprinkle the peppers on top and place the eggplants that you have drained and rinsed on top of them. Spread the tomato puree on top. After sprinkling sugar and salt, drizzle olive oil on top. Close the lid of the pot.
Turn on the stove and turn it down as soon as it starts to boil. In this way, let it cook for about 1 hour on low heat, without opening the lid and without stirring with a spoon, just by shaking the pot from time to time.
When the eggplants soften and your meal is cooked, wait for it to warm up in the pot and then serve.
2 green peppers
5 cloves of garlic
4 tablespoons of olive oil
1 teaspoon of granulated sugar
1 teaspoon salt