Eggplant Stew with Tomatoes

I wanted to eat something with eggplant so I cooked eggplant stew with tomatoes. I had a recipe but I didn't follow everything written there. I also used butter instead of oil.
Here's the modified recipe (check out Fine Cooking Comfort Food by Fine Cooking Magazine):

4 eggplants
diced large onions
thinly sliced garlic
2 tablespoons tomato paste
2 big plum tomatoes
assorted green leafy vegetables
1 teaspoon soy sauce
a pinch of pepper powder
a pinch of salt
water

1. Use plump round eggplants (its up to you how many eggplants you're going to use). Cut them crosswise and place on a baking sheet. Broil until light gold on each side (as stated earlier, I used butter). Let them cool.

2.  Sauté the onions (you can add red or yellow bell pepper as well) until they are lightly brown then add the garlic. 

3. Add the tomato paste and stir for one minute before adding 1/4 cup water. Let the mixture boil.

4. Add tomatoes, eggplant, assorted green leafy vegetables, 1 cup water and soy sauce. Let the mixture boil then simmer until all the vegetables are tender. Stir the mixture once or twice. Add salt and pepper to taste.
I had apple and grapes for dessert added to chocolate chip flavored milk ice cream. FYI, I didn't make the ice cream. I bought it.  

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