Cut the stems from eggplants and slice into 1 cm (1/2-inch) thick pieces. Spread on a tray, sprinkle with salt, and let sit for 30 minutes. Pat dry with paper towels.

Heat oil in a deep frying pan. Fry eggplant slices until lightly browned on each side. Transfer to a plate and set aside.

Add more oil to the pan, then fry sliced onions until transparent. Remove to a separate plate.

Layer eggplant, onions, green pepper, and tomato slices in the frying pan. Season each layer with salt and chili pepper.

Pour any remaining oil and water into the pan. Cover and simmer gently for 10-15 minutes, or until the eggplant is tender.

To prepare the chakah (yogurt sauce), drain yogurt overnight in a cheesecloth-lined bowl in the fridge.

Combine drained yogurt with garlic and salt. Mix well.

Spread half of the chakah sauce in the base of a serving dish. Top with the cooked vegetable mixture.

Drizzle the remaining sauce over the vegetables. Drizzle any remaining pan juices over the top.

Serve warm with Kabaub and Lawash (flat bread).