Wash and stem eggplant. Cut in ½ inch thick rounds.
Salt the eggplant slices and let them rest in collander for at least 30 minutes. After the water has been drawn out, rinse and pat dry each slice.
Dip the eggplant slices in olive oil. Do not be afraid to use a lot of oil as it will help them become tender. Place on a large baking pan and sprinkle with granulated garlic.
Bake at 450 for 20 minutes, flip, and bake another 15-20 minutes to brown the other side and soften throughout.
Meanwhile, in a skillet, sauté the onions in the ¼ cup olive oil until limp. Add the remaining ingredients and cook on medium heat for 20 minutes.
Arrange the tomato, onion, and pepper mixture on top of each eggplant slice and return to the oven briefly to solidify the flavors.
Serve cold with jajukh.