Peel the eggplants partially and slice them. Lightly fry the slices on both sides

Place the ground meat in a bowl, add half a teaspoon of black pepper and 1-1.5 teaspoons of salt, and knead well

Once the fried eggplant slices have cooled, take one slice, place a small piece of ground meat (about the size of a Tekirdağ meatball) at one end, and roll it up

Repeat with all the eggplant slices and place them in a suitable baking dish

Place slices of peppers between the rolled eggplants. Drizzle grated tomato over them. You can use ready-made grated tomato or peel and finely chop fresh tomatoes

Don't forget to sprinkle a pinch of salt over the tomatoes and eggplants

Since the eggplants are fried, they will release oil into the dish, so do not add extra oil

Mix about 1 teaspoon of tomato paste with nearly a teacup of water (about 75 ml) and add it to the dish

Cover the dish with foil and bake in a preheated oven at 200°C (390°F) for half an hour. Then, remove the foil and bake until browned

Enjoy!