Meat and Eggplant Stew

MEAT AND EGGPLANT STEW

Four eggplants are skinned, cut in thin lengthwise slices and fried in liquid fat, and cooked until they soften together with Half a kilo of walnut-size chunks of meat, chopped onions, tomato paste, salt, black pepper, fat and water. Eggplant slices are placed on a tray in crosswise twins. The cooked meat is placed on the centre and eggplants are bundled. Round slices of tomato are put on top of each bundle and toothpicks are pushed into it in order to keep the bundles together, Sauced water in the saucepan is poured into the tray and cooked for about 15 to 20 minutes before serving warm.