2 lb. lamb meat
2 tomatoes or 1/3 c. tomato sauce
2 tbsp. butter
4 small eggplants
2 c. water
2 onions
salt and pepper

Peel and cut eggplants lengthwise into 4 pieces, then each quarter in 3 cm long pieces. Soak the eggplant pieces in well salted water for 1/2 hour. Squeeze them and fry them in a frying pan where the butter and some oil have been heated. Remove them from the frying pan and put aside. In the same frying pan, partially cook the meat for 3 to 4 minutes; put all in a saucepan where the kebab will be cooked.

In the frying pan, brown the onion that has been halved and cut into fine slices. Add the peeled, diced tomatoes (or the tomato sauce diluted in a half cup of water). Stir for 1 minute. Add a teaspoon of pepper, a teaspoon of salt, 2 cups of hot water, the tomatoes and onions to the meat in the saucepan. Cook for about 1 1/2 hours, until the meat becomes soft. Add the previously cooked eggplant to the saucepan and cook 30 to 40 minutes more.