Eggplant cut into slices, add salt and leave in an inclined container to drain the bitter juice. Then fry gently in the heated sunflower oil. Remove them and the same fat stew chopped onion. Once softened, add the grated tomatoes, red pepper, crushed garlic, pepper, Allspice, bay leaf and salt to taste. Pour the mixture into a baking dish and cover with fried eggplants. Flour fry in 1 tbsp sunflower oil and mix with tomato paste mixed into 4 tbsp water. Pour over with the mixture and bake in moderate oven about 15 minutes.