Peel the eggplants, cut them with fingertips and leave them in salted water for 20 minutes. Add butter and olive oil to the meat you put in a casserole. Add the tomato paste to the meat that absorbs the water and fry it. Add the chopped onion, eggplant, pepper and tomatoes on top. Add the whole garlic. Add salt and water and close the lid. Cook for 1.5 hours on low heat. Serve after 10 minutes.