Directions

Prior to Cooking:
Wash and peel the eggplants. Sprinkle the eggplants with salt and place them in a strainer for half an hour for eggplants to lose their bitter water.

1. Chop onions, heat two tablespoon oil in a large pot over medium heat sauté the onion until golden brown
2. Add meat and three glasses of water to the pot; cover the pot over low heat for 1 hour
3. Meanwhile fry the eggplants in a pan until eggplants are golden and cookd
4. Add the eggplants, tomato paste, salt and lemon juice to the meat
5. Cover the pot over low heat for 1 hour.
6. Check the tenderness of meat also taste for seasoning.

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