Roast the eggplants. Fry the meat in oil on low heat. Add the chopped onion to the roasted meat. When the onions are browned, add the tomato paste and fry for a few minutes. Add diced tomatoes, finely chopped green peppers and garlic, add spices and cook for 20 minutes on low heat. Clean the roasted aubergines, chop the cubes and put them on the plates. Add the sauté we prepared on the eggplants you bought on the plates and serve. If you want, you can add aubergines to the saute and cook for a few more minutes and serve.