Ingredients:

1.5 kilos of thin long eggplants
3-4 green peppers
8-10 cherry tomatoes
For the meatballs:

500 g minced meat
1 egg yolk
1 onion
2-3 slices of stale bread or breadcrumbs
2-3 cloves of garlic
Salt
Black pepper
For the sauce:

3 tomatoes
1 glass of water
Oil
Salt

Preparation:

Wash the eggplants and peel them in various ways. Cut lengthwise into quarters or fifths. Add salted water to a bowl and place the eggplants in it. Soak in salt water.
Take the meatball ingredients in a bowl and knead well. Take pieces of the meatball mixture slightly larger than walnuts and roll them.
Put a little oil in a pan and fry the meatballs lightly.
Fry the eggplants in hot oil until they turn pink both front and back. (I used a cast iron pan)
Place two slices of eggplant in a plus shape in a deep bowl and place the fried meatballs in the middle. Wrap the eggplants over the meatballs and close them like a bundle. Repeat this process with the other meatballs and eggplants. Place the eggplants with meatballs in the form of a bundle that you prepared by turning them upside down on the baking tray. Put half a cherry tomato and a slice of pepper on it and insert a toothpick into it.
For the sauce, peel and grate the tomatoes. Fry it in a pan with some oil. Add water, mix and add salt. Pour the sauce over the meatballs.