Mnazzaleh

Peel and cut eggplant lengthwise into 3 mm thick slices.

Fry eggplant slices till golden brown.

Keep aside in a metal sieve to drain excess oil.

Fry the onions and garlic in a deep pan till slightly golden.

Add the meat, salt n spices to the onions and garlic, mix well and cover for 5 minutes or till done.

Remove the meat from the pan and keep aside.

In the same pan, add the tomato paste and enough beef stock to make a thick paste (3.5 big cups).

In a shallow oven proof dish layer the eggplant and the meat, with eggplant on the bottom and top layers.

Pour the sauce on the layers. The sauce should cover the entire mixture. If needed, add more water.

Place the dish in a hot oven and cook for 20 minutes.Garnish with chopped green coriander and fried pine nuts.