– Slice and Salt the Eggplants: Slice the eggplants into rounds, salt them, and let them sit for about 30 minutes. This helps remove excess moisture and bitterness. Rinse and pat dry before using. – Brown the Meat: In a large skillet, brown the ground beef or lamb over medium heat until it’s fully cooked. Remove any excess fat. – Sauté Onions and Garlic: In the same skillet, sauté finely chopped onions and minced garlic until they become translucent. – Add Tomatoes and Spices: Stir in diced tomatoes, tomato paste, a splash of red wine (if using), ground cinnamon, ground allspice, olive oil, salt, and pepper. Simmer until the mixture thickens.