The most delicious way to cook eggplant with the least amount of fat is easy and quick

A traditional dish from the Levantine kitchen
the components
1 and a half kilograms of eggplant
500 grams of minced meat
1 medium onion
Half a cup of bell pepper
Half a teaspoon of black pepper
1 teaspoon coriander
Half a teaspoon of cumin
Half a teaspoon of thyme
Half a teaspoon of salt
A quarter teaspoon of cinnamon
1 tablespoon of minced garlic
2 tablespoons of tomato paste
1 cup tomato juice
A quarter cup of water

2 tablespoons of tomato paste
Half a teaspoon of thyme
1 vegetable stock cube
1 and a quarter cup of water

Notes
Fry the eggplant in the oil over medium heat
We enter the tray, after filling, into a 200-degree oven for 30 minutes