Kebab With Eggplant(Lebanese) - cooking recipe

Ingredients

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

Preparation

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.