Ingredients:
2 Eggplants halved lengthways
sea salt
150ml extra virgin olive oil
2 large onions, finely sliced
10 garlic cloves, sliced
bunch of parsely, basil and dill, finely chopped
4 tomatoes, sliced
1 Green Capsicum, sliced into strips

Sprinkle cut surface of eggplant generously with salt and leave for 30 minutes to sweat. Rinse and dry with paper towels.
Heat oil in frying pan and saute (quick and hot) the eggplant on both sides until golden brown. Remove and drain on paper towel.
Add onions and garlic to the same oil in the pan and saute until translucent.
In an ovenproof pan that can hold the eggplant in one layer, make a bed of the tomato slices. Place eggplant on top, cut side up. Arrange the onions and garlic over the eggplant layer. Layer the chopped herbs over the top. Top with another layer of sliced tomato. Arrange the green capsicum strips over the top. Sprinkle 1 teaspoon of salt over the top.
Cover the pan and simmer over medium-low heat for 30-40 minutes. Take off the heat and allow to return to close to room temp.