Stuffed Eggplant Cups with Savory Meat Saute

Slice the eggplants lengthwise into thin strips. Soak them in salted water to remove any bitterness.

Slice the potatoes into rounds.

Pan-fry the eggplant and potato slices in vegetable oil.

Wrap 2 strips of eggplant around a potato round to form a small cup.

Pour a little vegetable oil into a skillet and brown the meat.

Once the meat juices have evaporated, add the chopped onion, green pepper, red pepper, and garlic. Continue to saute.

Stir in the tomato paste and salt, mix well, and cook for a few more minutes.

Spoon the meat filling into the eggplant cups.

Top with grated cheese.

Melt the butter, add the tomato paste, and lightly saute. Pour in the water, add salt, stir, and bring to a boil.