Cut the eggplant into circles, sprinkle with salt and set aside until we cook the filling.
Finely chop the pepper into cubes.
Cut the onion in half rings, chop the garlic.
Fry the onion with garlic in a pan with olive oil for about a minute, then add pepper and cook for another 7 minutes.
Peel the tomato and cut into cubes. Add them with tomato paste to the pan. Sauté for about 5 minutes.
Dip eggplants with a napkin and put on a baking sheet, put a filling on each piece. Bake in the oven at 180 degrees for about 35 minutes.
Sprinkle the finished dish with sesame seeds.