Bell Peppers with Eggplant Filling

Rinse eggplants, cut lengthwise into slices and dice into small cubes. Then place in a bowl of cold salted water and leave for 20 minutes. Squeeze out water and pat dry. Peel garlic and cut into thin slices. Heat 8 tablespoons olive oil in a pan and fry the eggplant cubes on all sides. Reduce heat and add raisins, garlic and crumbled chile pepper. Cover and cook over medium heat until the eggplants are very soft, about 8 minutes, stirring frequently. Season with salt and pepper and let cool slightly. Fill bell peppers with eggplant mixture.  Add 125 ml (approximately 1/2 cup) salted water and 1 tablespoon olive oil to a shallow pot. Bring to a boil. Reduce heat, add the bell peppers, cover and cook until bell peppers are al dente, 8-10 minutes. Let cool and serve lukewarm.