Eggplant stew with bell peppers and tomatoes

Dice the eggplants.

Put them in a bowl with salt, pour hot boiling water over, press down and mix so they are immersed, and leave about five minutes.

Heat the olive oil in a pan and stir fry the diced onions until translucent.

Add minced garlic and chili flakes and cook another 2 minutes.

Stir in the tomatoes, cut in big chunks.

Cook so everything is coated with the sauce, stirring now and then so the eggplant does not burn; add more water or stock if the sauce gets too thick before the eggplant is soft.

Add the bell peppers and scallions, stir, cover and simmer one to two minutes.

Serve over rice, pasta, couscous, yam or potatoes.