In deep pan fry onions, add chopped meat, carrots, peppers, mushrooms and fry until the meat turns rosy. Add the flour and tomato purée and stir. Add salt and pour hot water enough to cover the meat, quickly replace the lid and allow to simmer until the fat remains. Cook until lamb eggplant bake for about 20 minutes in the oven. When ready to cut in small pieces or creases. In a separate bowl melt the butter and part of the oil and fry it lightly flour, add eggplant, stir and finally add parmesan cheese and milk. Cut the tomatoes into thick rings and fry in the remaining oil. Serve in bowls as a bottom arranged fried tomatoes, eggplant is placed on top, and on it-kebab. Sprinkle with fresh thyme.