Slice the eggplants into 1/4-inch rounds.

Place eggplant slices in a colander and sprinkle with salt.

Let the eggplant drain for 30 minutes to remove excess moisture.

Preheat the oven to 350 degrees F (175 degrees C).

Lightly grease a baking pan.

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Add chopped onion, red bell pepper, and crushed garlic to the skillet.

Cook until the onion is soft, about 10 minutes.

Stir in chopped sun-dried tomatoes, tomato paste, red wine vinegar, white sugar, and ground black pepper.

Remove the tomato mixture from heat.

Pat the eggplant slices dry with paper towels.

Arrange the eggplant slices in the prepared baking pan.

Drop a teaspoonful of the tomato mixture onto each eggplant slice.

Drizzle the remaining olive oil over and around the eggplant slices.

Cover the baking pan with aluminum foil.

Bake in the preheated oven for 40 to 50 minutes, or until the eggplant slices are tender.

Remove from the oven and garnish with toasted pine nuts and fresh cilantro leaves.

Serve at room temperature.