(Fried eggplants and tomatoes with meat)
½ pound of ground 93% or more beef
2 big ripe tomato
1 big eggplant
1 small white onion
1tbsp of tomato paste
¼ cup of tomato sauce
Oils and Vinegars
Vegetables oil for frying
Extra version olive oil
Baking and Spices
¼ tsp black pepper, ground
½ tsp salt
¼ tsp whole spice, ground
½ tsp of dried thyme
How to make it:
Slice the eggplants (1/2 inch each), fry in vegetable oil and set aside.
In a wide sauce pan, add the extra version olive oil under medium heat.
Chop the onion and add it to the oil for a couple of minutes or until golden brown. Add the beef and mix with the onion until fully cooked.
Chop the tomatoes and add them to the pan, along with the tomato sauce and paste.
Season with salt, pepper and whole spice and cover the pan for 20 minutes, or until the tomatoes are soft and fully cooked.
In a deep and oven safe pyrex, add the tomato and beef mixture to the bottom, then add one layer of the fried eggplants. Top each eggplant with the tomato and beef mixture. Once you’re done, place them in the oven for 15 minutes.
Serve and enjoy with rice.