Slice or dice the eggplants.

Salt the eggplants and place them on a board, cover with a cloth and another board. Set aside for 30 minutes to remove any excess water and bitterness. (Optional but preferred)

Meanwhile heat a non stick pan and add a tablespoon of oil to cook the onions. Cook on medium to high heat until golden brown and set aside.

Same pan add the bell peppers and a tablespoon of oil. Increase the heat to high and cook the peppers turning once till charred. Remove and set aside.

Same pan add the chopped tomatoes, seasoning and a tablespoon of red wine vinegar. Stand back please when doing this. Toss and remove from the heat.

Add the eggplants into a colander and give them a quick 10 second rinse to remove the salt. Toss onto a clean cloth and dry. Add the eggplants into a bowl, season with salt and pepper and your favorite spice flavor if using any, add a tablespoon of oil to each one and mix in with the spices. If too dry add more oil.

You can cook the eggplant in an air fryer or in a pan on the stove top. Air Fryer: Get them into the basket and air-fry on 190 C for 20 minutes (check halfway) Stove Top: A tablespoon or two of oil in the pan first, cook on medium to high heat turning once to brown on both sides.

Cook the meat your preferred way depending on what meat you're using. Grill, braai/barbecue, pan etc.

Place the all the food on a platter and serve with fresh lime/lemon and an assortment of dips.