Preheat your oven to 400F

Gather all your ingredients, measure and wash everything then set aside.

Peel garlic and set aside.

Grab both eggplants and cut a small opening down the center of the eggplant. The opening should be enough for the peeled garlic and green chili pepper to slide right in.

Stuff both eggplants with garlic and chili pepper. Spread a generous amount of olive oil on the eggplant and tomatoes then place them on a greased baking tray and bake in the oven for about two hours.

You want both, the eggplant and tomatoes to be soft and mushy when done baking.

While the eggplant and tomatoes are baking, cut the onions into thin slices and toss them into a bowl. Next, wash and cut cilantro and toss into the same bowl along with one tsp of salt. Then, cut the chili peppers and again, toss into the bowl. Finally, mix the entire bowl using a spatula or your hands until fully incorporated. Place the bowl in the fridge until ready to use.

Remove the tomatoes from the oven. Allow the tomatoes to cool for about ten minutes before peeling the skin.

Chop the tomatoes into small pieces and place into the bowl with the onions and cilantro.

Remove the eggplant from the oven and allow it to cool for about ten minutes before peeling the skin.

The eggplant should be soft and mushy, mash or cut the eggplant before placing it into the same bowl.

Mix the entire bowl until everything is fully incorporated.

Serve with roti or rice and enjoy!