Ingredients

• 1000 gr / 35 oz / 2 pound aubergine
• 2 pieces of potatoes
• 500 gr / 17 oz / 1 pound lamb chunks or meatballs
• 1 piece of onion
• 2 pieces of green pepper
• 1 piece of red pepper
• Garlic
• 3 pieces of tomatoes or 6-7 spoons full of tomato puree
• Salt, basil, black pepper, flaked red pepper, bay leaf

Directions

Cook the meat in its own water. If you are going to use meatballs, fry them slightly.

Chop the potatoes in cubes and fry them. Chop the aubergines in cubes and add sugar. Wait for 15-20 minutes. Wash them and strain. Slightly fry them in hot oil.

Roast the onion on another pan and add pepper. Add the tomatoes and garlic in it. Add salt, bay leaf, flaked red pepper, black pepper and basil to make the sauce.

Lay the aubergines at first and the meat and sauce respectively into glass pot or brasier and cook.

Enjoy your meal...