This truly delicious dish comes from the city of
1 lb ground beef
4-5 eggplants (long eggplants)
1 tomato (cut in half)
8 pearl onions
2 green peppers (any kind of long and thin peppers will work)
1 clove garlic (chopped fine)
1 small onion (grated)
1 tsp red pepper flakes
¼ tsp ground black pepper
1 ¼ tsp salt
For the Sauce:
2 tbsp tomato sauce
2 tbsp olive oil
1 tsp salt
1 cup cold water
For Soaking Eggplant:
5 cups cold water
2 tsp salt
Mix ground beef, garlic, grated onions, red pepper flakes, black pepper and salt well.
Pull a walnut sized piece and slightly flatten. 1 lb ground beef made 17 small patties.
Cut the eggplants 1-1.5 inches wide.
Cut as many pieces as the number of ground beef (in this case 17). Soak the eggplants in the salted cold water for about 30 minutes to get out any bitterness that may exist. In a round pan, arrange the beef and eggplants by alternating with one piece of eggplant and one piece of meat starting from the edge of the pan until all the meat and eggplants are used up. In the middle of the pan, place the tomato halves and the pearl onions.
Mix the salt, olive oil and tomato sauce with 1 cup of water. Pour it all over the pan.
Add the green peppers and cover with aluminum foil.
Bake at 400º F for about 1 hour and 15 minutes. Remove aluminum foil and continue to bake for another 15 minutes until the vegetables show signs of roasting. Five minutes of broiling also will work.
Enjoy with rice pilaf or just flat bread.
Note: If your pan is bigger and have a lot of room left in the middle, you may add more tomatoes, onions and green peppers inside.