Preheat an oven to 400F.
Slice the eggplants lengthwise, into ½ thick slices. Generously spray a baking sheet with oil and arrange the eggplant slices in one layer. Spray the eggplants with the oil. You will probably need 2-3 baking sheets to accommodate all the eggplant.
Place in the preheated oven and bake until eggplants turn golden. Remove from the oven and chill. Turn oven off.
In the meantime, heat ¼ cup oil in a large pot and sauté the onion.
Chop the fresh mushrooms in a food processor until they resemble ground meat in texture.
Place the dried mushrooms in a coffee grinder and grind to a powder.
Once the onion is golden, add the ground mushrooms to the pot and sauté on high heat for 5 minutes stirring it occasionally.
Add the garlic powder, Aleppo pepper and salt and sauté for 1 more minute.
Turn off the heat, add the chopped parsley and mix well. Chill.
Heat 2 tbsp oil in a small pot and saute the onions for 3 minutes.
Place the tomatoes in a food processor and puree. Add the tomatoes to the sautéed onion and saute for 2 more minutes.
Add the tomato paste, water, and spices and stir it all in. Cook on medium heat for 5 minutes. Remove from the heat.