Eggplant with Minced Meat and Vegetables

Ingredients

• 1 kilo eggplant
• mixed bell pepper
• hot chili pepper
• a pinch of chopped parsley
• 4 medium tomatoes
• 1 yellow onion
• 2 cloves garlic
• 1/2 kilo minced meat
• 1/2 cup water
• pinch of black pepper
• pinch of white pepper
• pinch of hot pepper
• pinch of paprika
• salt

Method

1. Wash the eggplant, peel it, and cut it as desired. Salt it and leave it in a colander to release the excess water.
2. Then dry it with clean paper towels or a kitchen towel.
3. Brush or spray it with a little oil, place the pieces on a baking tray, and roast them.
4. Slice the onion into wedges and sauté it in a little oil in a pan, then add the minced garlic and stir.
5. When the onion softens, add the minced meat and stir until it dries out and changes color.
6. Cut the sweet and hot peppers into strips and add them to the meat in the pan, stirring, then add the finely chopped tomatoes and stir.
7. Adjust the salt, sprinkle in the spices and water, and let the sauce simmer and thicken a little.
8. Add the parsley at the end and stir, then pour the mixture over the eggplant in the tray.
9. Place the tray in the oven for about 15 minutes and brown the top slightly.
   Timers: 15 min
10. Serve the eggplant with minced meat and vegetables alongside white rice or bread, especially Lebanese "marqooq" bread.