Peel and slice the eggplant to 1/4-1/2 inch thick slices, sprinkle with salt, and let stand for 30 minutes
Call the green pepper and cut it into 1/2 inch strips.
Peel the potatoes and slice them to 1/4 inch thick slices, cover with cold water and set aside
Parboil the rice to 10 minutes
Heat the oil in a heavy skillet until the minced onion until it turns transparent. Push to one side and lightly brown the meat using more oil if needed
Stir in 1 teaspoon of salt, the pepper, and the garlic.
Cover and simmer for 15 minutes
Preheat the oven to 325F
Grease a deep to or 3 quart baking dish, then pat the eggplant slices dry and feel the dish with layers as follows, sprinkling each layer with salt:
Half the eggplant and potato slices on the bottom (use the odd pieces saving the better -looking ones for the top layer)
Next half the rice and all the pork mixture followed by the green pepper strips, quartered tomatoes and the remaining rice.
The rest of the ingredients and potato slices should be neatly arranged on the top.
Scrape up the juices left in the frying pan using a half a cup of water then pour it over the gyuvecs, and pour in more water if needed to cover the top layer.
Cover the dish with a lid or a piece of aluminium foil.
Placed in the centre of the preheated oven and bake for 1 1/2 hours, or until the food shrinks away from the side of the dish.
Remove from the oven and let stand for 20 minutes.
Serve directly from the casserole