Peel the eggplants variegated. Chop one fingers thick into rings. Leave until 10-15 minutes into saltwater. Then drain water and dry with paper towels.
Cook each side of the eggplants in hot oil. Remove and drain on paper towels.
Put olive oil into a large pan. Add, finely chopped onion and garlic. Saute for 1 minute. Then, put minced meat. Cook until 5 minutes. Add chopped tomatoes into mini cubes. Cook until 2 minutes. Finally, put tomato and pepper paste. Cook at least until 2-3 minutes again. Sprinkle salt and black pepper. Mix once.
Place the eggplants one row into ovenware. Put mixture of minced meat onto the eggplants. Put 1 eggplant slice onto again. Place tomato slices and pieces of green pepper on the top. Pour 2-3 tablespoon water into the ovenware.
The eggplant meal, bake in the preheated 180 degree oven. Cook until 15-20 minutes. Put eggplant meal a service plate. Serve with rice pilaf.
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