The meat is cut into cubes and boil in water until the boil. Then pour the water and add boiling water (preheated or kettle) and boil over low heat until completely tender meat. Meanwhile, cut the eggplants into slices, add salt and leave for about 20 minutes to squeeze bitter juice and fry in a hot pan. Once the meat and eggplants are ready prepared red rice - in skillet fry noodles with sunflower oil until golden and then fry for about 5 minutes and the rice, add the tomato puree and stir and then make up water ( about 3 cm above the rice) and includes a slow fire until boil off the water - 10-15 minutes. When everything is done separately, in a large saucepan fry the chopped onion and garlic Naryan with veal and pepper and salt to taste, then the stove off and add the eggplant slices on top. Finally pour red rice and good pressure to fit over eggplant. In a large bowl or tray turns the pan and pour the contents like a dome (cake). Well this is maklyubata - enjoy and with white wine or beer!