Baked Eggplant with Ground Meat

Ingredients

• 300 grams ground meat
• 5 medium eggplants
• 3 potatoes
• 1 red pepper / 1 green pepper / 1 yellow pepper
• 1 onion, finely chopped
• 1 head garlic, crushed - about 7 cloves
• 6 tomatoes, peeled and blended into a sauce
• 1 large cup cooked chickpeas
• Black pepper
• A pinch of seven-spice
• Cinnamon
• Salt
• Vegetable oil

Method

1. Wash the eggplants and cut them into slices with the skin on, then sprinkle with salt and leave them in a colander to release their water.
2. In a pan, heat the vegetable oil and sauté the onion until lightly golden, then add the garlic and the meat with the spices.
3. Add the cooked chickpeas over the meat, then add the tomato sauce.
4. Salt to taste, then let the mixture simmer until the tomato color deepens and the sauce thickens.
5. Fry the eggplant, potatoes, and peppers. I roasted them without oil in a nonstick Tefal pan.
6. In an oven dish, arrange the potato, eggplant, and pepper pieces.
7. Pour the tomato sauce over everything, then add 1 1/2 cups hot water.
8. Place the pan in a hot oven for 30 minutes, until all the ingredients are cooked through.
   Timers: 30 min
9. Serve the baked eggplant dish with white rice.