After washing the eggplants, make two slits on each eggplant and insert one half of a garlic clove in each slit. Heat the Olive oil in a deep pan. Sauté the eggplants on all sides until lightly brown. Remove them and set aside. Add green bell pepper in the hot oil and sauté for 2 minutes. Add on the peppers, the chopped onion wings and the remaining garlic cloves and sauté until onion is lightly brown. Add the tomato and pepper pastes along with the tomatoes, add ½ cup of water, salt and let it simmer for about 5 minutes. Add the eggplants and gently mix them in to the cooking sauce. Let it simmer for 10 minutes. The eggplant should stay whole be careful not to break them to pieces. Remove from heat and let it cool. This dish can be served warm or cold.