Cut the eggplants into 1/4" thick slices. Soak the eggplant slices in salty water (1/2 teaspoon salt per cup of water) for at least 30 minutes - longer the better.

In the mean time, chop the cubannelle peppers and the tomatoes.

Sautee the peppers in olive oil, add the chopped tomatoes and the sliced garlic cloves. Bring the sauce to a boil, reduce the heat and simmer for 30 minutes.

Dry the eggplant slices on a paper towel - you must do this well to avoid splattering of oil during frying.

Heat the canola oil in a stainless steel pan. You can add some olive oil for flavor. The oil in the pan should be about 1/2" deep.

Deep fry the egg-plant slices until both sides are golden brown.

Make a layer of fried egg-plant slices in the serving plate as shown above. Spoon some of the tomato-pepper sauce on the egg-plant slices as shown below. Continue with alternating layers of egg-plant slices and the tomato sauce.

Serve at room temperature.