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500 grams of cubed meat
4-5 tablespoons of oil
2 red peppers
2 green peppers
1 dry onion
1 clove of garlic
1 teaspoon of pepper paste
Salt
Black pepper
Paprika flakes
4 eggplants
2 potatoes
2 tomatoes
1 glass of hot water

Fry the meat until it releases its juice and absorbs it again.
Finely chop the red and green peppers.
Chop onions and garlic for edibles, too.
Drizzle the oil over the meats that absorb the water and add the peppers, onion, garlic and pepper paste.
After adding the spices, cook with the lid closed until the peppers and onions soften.
Turn off the heat when the vegetables are soft.
Peel and thinly slice the eggplants. Soak in salt water until the bitterness goes away.
Grate the tomatoes.
Heat the oil and fry the eggplants on both sides.
Take the fried eggplants on a paper towel lined plate.
Arrange the eggplant slices tightly in a locked cake tin, leaving no space between them. Do not forget to leave allowances so that the eggplants hang from the sides of the mold.
Slice the potatoes in rounds and place them on the eggplants at the base of the tin.
Spread the roasted meat on the potatoes.
Finally, drizzle the tomato grater over the meat and arrange a row of potato slices again.
Pour 1 glass of hot water over the ingredients and collect the eggplants hanging from the edges in the middle and cover the material.
Set the oven to 200 degrees and put the mold in the oven.
When the top is browned, take it out of the oven and remove it from the mold.
Serve by slicing.

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