2-3 eggplants
Salt
1 lb. beef or lamb, cubed 1 inch
Oil
2 lg. onions, diced
1 tsp. salt
1/2 tsp. pepper
1 tsp. turmeric
4 tbsp. tomato paste
2 tbsp. lemon juice
Water

Peel eggplant, if desired; cut into large cubes or finger and sprinkle with salt; let stand (to extract bitter juices) for 1 hour or more. Brown meat in oil, add onions and cook until transparent Remove from pan, add more oil. Squeeze eggplant gently and brown on all sides, one layer at a time. Return meat to pan. Add water, about 1/2 cup, seasoning, tomato paste and lemon juice. Simmer on medium heat for 1 hour until thickened. Add water as necessary to prevent sticking. Serve with plain boiled rice.