1.
Cook the eggplants in the oven until soft, but not too much, because they should stay in one piece after peeling (20-30 minutes at 200°C). Remove from the oven and when they are cold, peel them.
2.
In a large pan heat the oil and add freshly ground black pepper. Stir and add the wild marjoram. Fry for 1-2 minutes.
3.
Slice the bell pepper in long, thin stripes and slice the tomatoes, then put them in the pot.
4.
Peel and slice thinly the garlic, then add to the rest of the ingredients.
5.
Simmer for a few minutes, before adding the peeled eggplants.
6.
Finally add the olives and let the eggplants soak in the juice and the aroma.
7.
Stir the pot a few times to prevent food from burning.
