Preparation : Wash the vegetables. Peel the onions, wash and chop finely, place in a saucepan together with meat. Cover and braise over low heat for 40-45 minutes. Chop the tomatoes into half centimeter cubes and add to the meat with 1 ½ teaspoon salt, black pepper and water, stir and continue cooking until the meat is tender. Dry the eggplants and barbecue them over heat, turning occasionally. Peel the skin, cut off the stems and finely chop. Place flour and margarine in a non-stick saucepan and lightly brown for 2-3 minutes. Add the eggplants and the remaining salt. Add the milk slowly and stir continuously, cook for 7-8 minutes. Add the shredded cheese, stir once more and turn off the heat. Place on a serving dish, make a slight hollow in the middle, place the meat in the center, and pour the cooking liquid over the dish.
Good Apetite.