1 kilo of beef or pork
8 tbsp Olive Oil
1 large onion, chopped
1 kilo of aubergines
100 ml white wine 2 tbsp vinegar
2/3 large tomatoes, chopped
2/3 cloves of garlic,chopped
1 cinnamon stick
Cut the meat into chunks. Heat the oil in a large pot and brown the meat. Take the meat out and brown the onion. Put the meat back in and add the wine to the hot pot. After a few minutes, put in the tomatoes, garlic and about 400 ml of water. Bring to the boil and let this simmer for about 1½ to 2 hours. Check it so that it doesn't dry out.
In the meantime, chop up the aubergines into chunks and sprinkle with salt. Leave them in a colander on the draining board for about an hour to let the bitter juice come out.
When the meat is cooked, add the aubergines and simmer for another 10 minutes or so.
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