Clean the eggplant peel and cut off the stem.

Cut the eggplant into 1/2 inch thick slices, leaving the peel on.

Spread eggplant slices on a flat surface and sprinkle generously with salt.

Let the slices sit for 30 minutes.

Dry the slices well with paper towels.

In a skillet, melt olive oil and butter together over medium-low heat.

Sauté the sliced onion (and green pepper, if using) until nicely browned and slightly caramelized.

Stir in the red pepper flakes.

Pour oil into a separate deep frying pan to cover the bottom of the pan.

Over medium-high heat, sauté the eggplant slices on both sides until lightly browned.

As the eggplant slices are done, gently squeeze them with tongs to remove excess oil.

Discard the extra oil.

Remove extra oil from the deep frying pan.

Place one layer of eggplant slices on the bottom of the pan.

Place a bit of cooked onion on top of each slice.

Repeat with another layer of eggplant and cooked onion, until all slices and onion are used.

Pour the chopped tomatoes with their juice over the slices and onion, careful not to dislodge the onion.

Cover and simmer over medium heat for 15 minutes.

Remove cover and simmer another 5 minutes to reduce the sauce a bit.

Combine the strained/drained yogurt, crushed garlic to taste, and salt to taste to make the chakah sauce.

When eggplant is done, remove from heat and carefully transfer the slices to a serving dish (careful not to dislodge the toppings).

Top each slice with a dollop of the chakah sauce.