For the Eggplant:
12 long stemmed eggplants
2 or 3 green peppers (according to size)
2 soup spoons of butter

To Prepare the Eggplants:

Leave as long a stem as possible on the eggplants. This will serve to skewer the meat, tomatoes and green peppers. Cut around the base of the stem with a knife and remove the skin from the stem. Peel the eggplants leaving 2 cm. of peel at each end. Sprinkle with salt and let stand on a plate for one hour. Then wash, dry and brown in the butter. Remove the stem and skin from the green peppers and cut them into pieces.

To Prepare the Meat:

Partially cook the meat in butter. Add the onions and partially cook them for 2 minutes. Add the tomato sauce and the tomatoes and stir for 2 minutes. Add the flour and stir. Finally add the small spice bag, salt and water. Boil, removing the scum. Cook 40 minutes on a low heat.

Remove the meat from the saucepan with a skimmer. With the eggplant stem, skewer a piece of meat, a piece of tomato and a piece of green pepper. Repeat two more times. Place the garnished eggplant in a baking dish. Pour the cooking sauce from the meat over the eggplant. Cover the dish with thick, greased paper (yagli kagit) or with a sheet of paper. Bake in a warm oven for 35 minutes. Remove the bag of spices and serve.