While the stew is cooking you can prepare the eggplants. If you are using narrow and small eggplants peel the skin and then put a slice through the eggplant (lengthwise), rinse the eggplants, and add salt to each. If you are using larger eggplants peel the skin and chop the eggplant (lengthwise) into a few pieces, rinse, add salt to each piece. Heat up some oil in a frying pan and fry the eggplants until a golden brown color. Note: eggplants do absorb a lot of oil, so if you prefer to bake them that may be a good option and a bit healthier.