Put a large pan on the stove and heat. Add flaked chopped meat onto. Cook until 2-3 minutes over high heat. If necessary, add water onto meat.
Then, add chopped onion and garlic onto the meat. Cook 7-8 minutes. Put chopped green peppers. Cook 2-3 minutes. Put chopped tomatoes into mini cubes. Cook 20-25 minutes over low heat. Finally, put finely chopped parsley, salt and spices. Stir 1-2 times. Remove from heat.
On the other hand, cut eggplant stalks. Peel the eggplants variegated. Cut the eggplants in half. Remove into the eggplants with the dessert spoon or knife. Rub the eggplant with salt. Leave until 15-20 minutes. Then, wash and dry. Put vegetable oil into a deep pan. Cook each side of the eggplants in hot oil.
Put meat mixture into the eggplants. Place meat stuffed eggplant into ovenware. Put 1 teaspoon tomato paste into a bowl. Pour 1 cup water onto. Mix very well. Pour the tomatoes sauce into the ovenware. Put tomatoes slices onto eggplant. Cover the ovenware with aluminum foil. Cook 40 minutes at preheated 200 degree oven lightly.
Put meat stuffed eggplant kebab on a serving plate and serve hot.
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