- Slice eggplants and soak in cold salted water for about 1 hour.
- Drain, rinse and pat dry.
- Place eggplants in bottom of baking dish.
- Slice remaining ingredients, break up plum tomatoes, and place all ingredients in a large bowl and mix thoroughly.
- Place contents of bowl on top of eggplants.
- Bake in 350-degree oven for 1 to 1 1/2 hours. Keep basting and turning over top layer.