Mesaka'a (Vegan Eggplant & Pepper bake): مسقعة صيامي -

Peel the eggplant lengthwise and cut in 1/2 to 1 inch slices.
Dredge the eggplants in all purpose flour to coat it. Shake the eggplant slices to get rid of the excess flour and fry in hot unflavored oil until the eggplants have an amber deep color. Remove from the hot oil with a slotted spoon or tongs and let the eggplants rest on double layers of absorbent paper to release the excess oil
Fry the mild bell pepper and hot pepper in the same oil for no longer than two minutes and before it loses its vibrant green color. Let the fried peppers rest on absorbent paper as well.
In a deep medium saucepan, use 3 tablespoons of the oil you used to fry the eggplant and pepper and reheat it. Once hot, add the minced garlic. Once it becomes fragrant, immediately add the vinegar followed by the tomato juice or marinara sauce. Season with cumin, salt, and pepper. Let the sauce simmer for 5 minutes on low heat until it thickens and all the flavors blend well.
Assemble Mesaka'a in a deep baking dish. Start with a ladle of tomato sauce followed by the fried slices of eggplant and arrange the pepper on top. Arrange any eggplants left as a second layer. Top it off with the tomato sauce and bake in a preheated oven at 375 °F for 20-25 minutes.
Serve warm, or at room temperature, with vermicelli rice or warm pita bread.

Mesaka'a (Vegan Eggplant & Pepper bake): مسقعة صيامي