Ingredients:

• 2 kg. lamb chunks
• 4 table spoons butter
• 4 onions, sliced
• 5 tomatoes
• 1 table spoon flour
• 1 tea spoon salt
• thyme
• 2 cloves garlic
• 1/2 tea spoon pepper grains
• 1 pinch parsley stems
• 5 cups water

to wrap the egg plants:

• 1 kg. eggplants
• 2 cups sunflower oil
• 3 tomatoes
• 5 bell peppers
• 1 wax paper
• 10 tooth picks

Melt the butter in a pan add the meat and roast until the liquid has evaporated. Add the sliced onions and roast further. Chop the tomatoes in chunks, add to the meat, roast for 2 minutes and add the flour. Put the thyme, garlic, pepper grains and parsley stems into a fine muslin and tie tightly. Add this pack to the meat with salt and water. Simmer and cook over low heat for 30 minutes. Throw the herb pack away. Take the cooked meat, put in a bowl and simmer the juice to a pot. Peel the eggplants, cut off their stems and cut into elongated slices 1/2 em. thick. 

Put in a bowl and sprinkle salt and rub the eggplants. Wash and drain after 30 minutes. Fry in hot oil. 

Cut the tomatoes into two pieces. Remove the stems and the seeds of the peppers and cut into 4 pieces. Place two eggplant pieces in a coffee cup diagonally, halves overhanging the edges of the cups, put 4 pieces of meat inside, fold the ends of the eggplants over the top. Carefully, tum the bowls upside down into an oven tray. Put a pepper slice and half a tomato overeach package and hold in place with tooth picks. Add the meat juice, top the tray with a wax paper and bake in the oven for 15 minutes. Remove the toothpicks and serve.

Source:http://cookbook.turizm.net/cookbook/default.asp