# Grate the
onion, and add the crumbs on it. Knead this mixture until the crumbs soften.
# Then add ground meat, salt and black
pepper in it. Knead the mixture for about 2-3 minutes. After adding finely sliced parsley in it also, knead the mixture for about 2-3 minutes more. Place the mixture onto the lowest layer of the refrigerator.
# Meanwhile peel the
eggplants multicolor. Cut them into pieces, each has 1 inch thickness. Rest the
eggplant pieces in salty water for half an hour. Then dry them finely by a towel.
# Put vegetable oil into a skillet and fry the
eggplant pieces in it, until the color of the
eggplant pieces changes a little. Then, place these pieces onto the baking tray.
# Remove the meatballs’ mixture from the refrigerator. Pick pieces from the mixture and shape each of the pieces into the size of the
eggplant pieces. Fry the meatballs in the same oil also, until the color of the both sides of the meatballs changes. Place the meatballs onto the
eggplant pieces on the tray.
# Place the circle shaped sliced non-cooked
tomato pieces over the meatballs and place
banana pepper pieces over the
tomato pieces also.
# Prepare the sauce finally. Grate the
tomatoes, add cumin, vegetable oil and salt on it. Mix it. Pour this sauce all over the meatballs on the tray.
# Place the tray into the oven, which is preheated to 392 F. Cook the meatballs until the color of the
banana pepper pieces changes.
# Serve it hot.
