To mince add finely chopped onion, bread soaked in water and gently squeezed, eggs and spices. Knead well the minced meat and let 1-2 hours in the refrigerator. Shaping meatballs, roll them in flour and fry until almost. Peel the potatoes and eggplants sliced ​​to a thickness of about 1 cm. Potatoes lightly fried in the oil, which are fried meatballs. Subtract and add salt. Eggplants are roasted lightly on both sides on the pan. Cut tomatoes sliced. Arrange products in clay casseroles, or in a pan, alternating all products. Top arrange green pepper strips. Put in the oven for 15 minutes at 200C. Dissolve the tomato paste in water and add pressed garlic. Pour the dish and bake until the potatoes ready. * The original recipe no eggplant and garlic.