Prep the Eggplants: Cut the eggplants into cubes and place them in a bowl. Fill the bowl with water to soak the eggplant cubes; this helps remove any bitterness.

Sauté the Vegetables: Finely chop the onion and heat some olive oil in a large skillet over medium heat. Add the chopped onion and fry for about 2 minutes.

Dice the green sweet pepper and add it to the skillet with the onion. Continue to fry for an additional 2 minutes.

Finely chop the garlic cloves and add them to the skillet, frying them with the other vegetables.

Dice the tomato and add it to the skillet. Cook for another 2 minutes, stirring occasionally.

Cook the Eggplant: Drain the eggplant cubes and add them to the skillet. Season with salt and black pepper. Cook for about 10 minutes, stirring occasionally, until the eggplant is tender.

Stir in the tomato paste, chopped basil, and a sprinkle of paprika. Mix well and cook for an additional 3 minutes to meld the flavors.

Bake the Casserole: Preheat your oven to 200°C (400°F).

Transfer the vegetable mixture to a baking dish. Spread the mixture evenly across the dish.

Grate the cheese and sprinkle it generously over the top of the vegetables.

Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is melted and bubbly.