Preheat the oven to 400°F (200°C).

Spread the eggplant cubes evenly on two trays. Sprinkle it with coarse salt and let it sit for 30 minutes. (This draws out bitter juices and excess moisture). Place in a colander and rinse; then pour it out onto a towel. Pat dry.

Return the eggplant to the baking trays (line with Gefen Parchment Paper) and mix with a drop of oil. Make sure the oil is mixed thoroughly throughout. Bake until the eggplant is soft and brownish, approximately half an hour. Switch trays in the middle.

Meanwhile, in a five- to six-quart/liter saucepan, heat some oil over a medium-high flame and sauté the onions, garlic, and peppers until they are soft and golden.

Add the water, tomato paste, salt, sugar, and flour. Bring this to a boil and simmer for 30 minutes covered. Add eggplant to pot and cook for another 30 minutes. This tastes best eaten room temperature or even cold straight from the fridge.