Instructions

Peel the eggplants by removing the skin in some spots, leaving parts of the skin intact. Then, slice the eggplants into rounds, place them in a bowl of salted water, and let them soak for 1 hour to remove bitterness. Fry the eggplants in vegetable oil until they gain color, and then remove them before they fully cook. Let the excess oil drain.

In a pot, sauté the meat, and once it gets color, add the chopped onions. Let them color as well, then season with salt, add water, and allow the meat to cook. Once the meat is cooked, remove it from the pot and place it in a shallow baking dish. Add the fried eggplants between the pieces of meat and prepare the sauce.

In the leftover broth from the meat, add the chopped tomatoes, a bit of sugar, salt, and pepper. Let the sauce boil and thicken, then pour it over the meat and eggplants, and sprinkle with chopped parsley.

Bake the dish in the oven until it is tender and flavorful.