- 1 kilo meat (boneless pork, veal or lamb)
- 1 cup white wine
- 1 kilo oblong eggplant
- 1 glass oil
- 3-4 medium-sized tomatoes
- 2-3 cloves of garlic
- Salt, pepper, 1 cinnamon stick
Cut the eggplant in medium-sized slices, salt them and let them sit for a while to get rid of their bitterness. Rinse, dry and slightly fry.
Cut the meat into bite-sized pieces, saute in oil and extinguish with wine. Add the tomatoes, garlic, some water, salt, pepper and cinnamon and simmer. When almost done, add the eggplant and boil together for a while.