Soak the eggplants in salted water for 10 minutes, then drain and pat dry.

Heat olive oil in a large skillet over medium heat. Add the eggplants and cook until tender, then set aside.

In the same skillet, sauté the green and red peppers for a few minutes. Add the garlic and cook for another minute.

Add the sucuk slices and cook until lightly browned.

Stir in the tomatoes and tomato paste, cooking until the tomatoes soften and the sauce thickens.

Return the eggplants to the skillet, mix everything well, and cook for a few more minutes. Season with salt and pepper.

Garnish with fresh parsley or chives and serve hot.