1). Start by roasting the eggplant in the oven for about 30 minutes or so.
Preheat oven to 420 F.
Prepare a baking sheet lined with parchment paper and drizzle a little oil, arrange the slices of eggplant on the oil, sprinkle generously with salt and pepper,  drizzle some more oil, and bake/roast until golden brown. Fill once if needed.
 
2). In a wide nonstick pan, drizzle 2 tbsp olive oil on medium-high heat. Add the sliced tomatoes, and top with bell peppers, and let come to a boil for a few minutes. Don't mix!

3) Arrange the roasted eggplant slices on top, add 1 cup water, 1 tbsp paprika, salt and pepper,  sliced garlic,  cilantro and bring to a boil.

4). Reduce the heat to medium,  partially cover with a lid, and let all the liquid evaporate.

5). Spoon some of the sauce on top of the eggplants and once almost all the liquid has absorbed into the eggplants,  turn off the heat and let it sit for 10 minutes.

6)  Sprinkle some more fresh cilantro on top, transfer to a container, and place in the fridge for a couple of hours to cool.

Serve cold with some yummy challah on the side!
 
4). Add ¾ cup water, mix and bring to a simmer.  Arrange the roasted eggplants into the sauce and sprinkle the cilantro.  Cover and cook on low heat for 10 minutes, or until all the water evaporates and you are left with a thick rich sauce.  Salt and pepper to taste.
 
5). Sprinkle the chopped parsley, refrigerate and serve cold.