How to make
Saute the peeled and diced eggplants in oil (which have been drained of bitterness ahead of time).
Take them out and put in the meat which has been cut into bites, the finely chopped leeks and 2-3 tbsp of warm water. To the softened butter, add the chopped peppers and the eggplants.
Continue sauteing on low heat, pouring in 1 tablespoon of warm water from time to time. Add the peeled and finely chopped tomatoes.
Saute until the dish remains mostly in just oil. Sprinkle with the flour and paprika, stir. Pour in the beaten eggs and stir again until they set.
