Ingredients:

• 1 cup(250ml) Olive oil
• 1 kilo (2 pounds) eggplants
• 2 garlic cloves, finely sliced
• 1 kg beef, cubed
• 2 large onions, roughly chopped
• 2 large ripe tomatoes,cubed
• 1 cup both
• 1/2 cup water (add some more if needed)
• 1 tsp lemon juice
• Salt & Pepper

Preparation:

1. Wash eggplants. Slice length wise and cut in 3-4 cm long. Soak in salted cold water for 50 minutes.
2. In the mean time, bring beef to boil and cook on high heat for 35 minutes. Save 1 cup of broth.
3. Strain eggplants. Arrange beef and eggplants in an oven proof dish.
4. Mix tomatoes, onions, parsley, lemon juice and save beef broth. Add mixture over the beef and eggplants.
5. Drizzle oil and 1/2 cup water over top. Bake covered for 20 minutes in hot oven. Lower temperature and bake for a further hour. Turn off oven and leave for further 20 minutes uncovered. Serve warm, although the flavors are best at room temperature.