July 22, 2016
Cut the eggplant in ½ inch strips, place it in a large bowl with water and salt (about 4 tbsp of salt), and let it soak for ~ 20 minutes.
Cut onions and peppers in ½ inch strips.
Drain the water out of the eggplant, pat it dry
Place all the ingredients in a prepared baking dish and cover with foil.
Bake at 350 degrees for 2 hours. Uncover and bake for another 30 minutes – until the liquid evaporates.
Let it cool, and then add olive oil.