Fabrication

How to

Soak the eggplants, which you peeled variegated and cut two fingers thick, in salted water for half an hour. Fry the eggplants in 75 g of butter.
In the same oil, also fry the bell peppers. Add the meat chopped into large pieces, 15 g of butter, quartered onions, peeled and diced tomatoes and salt and cook over low heat for 45 minutes.
When the water is drained, add the eggplants, peppers and water. Cook with the lid of the pan closed for about 1 hour more until the meat is thoroughly tender.
Drain the meat with a colander and place it in a bowl and set aside the remaining sauce for later use.
Then, string a piece of meat, eggplant and pepper on the skewers, respectively, repeat the same process until the ingredients are finished and place the skewers on a tray.
Pour the tomatoes cut into rings and the sauce remaining in the pan, slightly diluted, over it and bake in the oven for another 15 minutes. Serve hot.