How to make
Cut the meat into small pieces, wash them and saute in salted water until they begin to come apart.
Peel the eggplants and cut them into cubes or circles. Salt them and braise until reddened. Saute the meat once again, along with the finely chopped onion, carrots and peppers.
Add the eggplants at the end, slices of garlic and grated tomatoes. Season to taste with black pepper, parsley and salt and boil.
