1. Preheat the oven to 180°C (fan setting).
With a knife, cut off the stems and score the eggplants in a crisscross pattern through the skin. Cut them in half, and each half into three pieces. If the eggplants are large, cut them into 6 pieces.
Salt them and let them sit for about 1 hour to draw out the water and bitterness.
2. In a casserole dish that can go into the oven, add one tablespoon of olive oil and sear the eggplant pieces on all sides until lightly browned.
Remove the eggplants and set them aside.
In the same pan, add another tablespoon of olive oil.
Add the onions and sauté for about 5 minutes.
Add the garlic and fry for another 5 minutes.
3. Add the tomato paste and stir. Cook for a few minutes until the tomato paste releases its aromas.
Return the eggplants to the pan and add the chopped tomatoes, salt, pepper, and bay leaves.
Pour in the broth, stir, and cover the casserole dish with its lid.
Bake in the oven for about 40-50 minutes or until the sauce thickens.
Serve with fresh parsley leaves.
