Eggplant peel and cut into lengths of slices, add salt and leave for about an hour to separate the bitter juice, then lightly fry in some of the fat. In the remaining oil stew chopped onion, then add the red pepper, tomato paste, meat, pepper, parsley, salt to taste and a little warm water. In pan rank consistently slices of eggplant, fried meat again slices of eggplant, meat, etc. Pour over the peeled and grated tomatoes and bake until browned. Remove from the oven and its surface an indentation with a spoon, which is broken by low 1 egg. Bake the dish again. When skidding is cut so that each portion remains in the egg 1.