# Peel the
aubergines multi-coloured, rest in salt water for half an hour.
# Fry the diced
onion with oil until it turns pink.
# Add the finely sliced
pepper and ground meat, stir consistently for get a smooth mixture.
# When all of the water evaporates, add
tomato paste and then grated
tomato.
# Finally add salt and turn the stove off.
# Slice the
aubergines which are rested in the salt water as mausaka style.
# Place the warm mixture which you have prepared in to bowl.
# Place the
aubergines in the pot which you have cook the mixture in it.
# Add the mixture with ground meat on it.
# Cook over medium heat without water for 5 minutes, and then add 1 + 1/2 cups hot water and cook for about 30-35 more minutes.
