# Firstly, peel the
eggplants multi-colored. Rest them in salty water for half hour.
# Pour vegetable oil into a pot. When it turns into hot, add small
onion pieces and roast them until they turn into pink.
# Add the
lamb cubes into the pot. When it gives its broth add
tomato paste and salt. Roast it until it soaks the broth again totally.
# Add hot water at the end. Boil it for a while and remove it from the stove.
# Remove the
eggplants from the salty water and dry them. Slice them into pieces, each has 1 inch thickness.
# Transfer the
eggplant pieces into the stewpot. Transfer the meat mixture into the stewpot also.
# Add seeds removed and chopped
peppers and
tomatoes which are cut into 8 slices.
# Place the stewpot into the oven which is preheated to 374 F. Stew the meal for about 45 minutes.
