Meat for cooking this dish can be either pork or veal (preferably a spatula with jelly layers). I have a fillet of pork inside today.
Cut the meat into small pieces, then cut the eggplant into the same pieces.
Season with salt and pepper. Mix by rubbing salt and pepper into the meat.
Sprinkle with flour and mix.
Fry for 2 minutes on both sides in well heated oil
In a saucepan with a thick bottom (in which we will prepare our dish), heat the oil and fry the chopped onions and garlic until transparent.
Add allspice, cumin, sugar, tomato paste, salt, cinnamon stick and simmer for 2 minutes.
Pour in the wine. simmer for 3-4 minutes to remove the wine vapors.
Then add the grated tomatoes and water. Stir, bring to a boil, remove the cinnamon, add the Cayenne pepper and turn down the heat.
Put the meat in the sauce, cover the pan with a lid and simmer until it is completely cooked. Cooking time depends on the type and type of meat.
Cut the eggplant into pieces that are identical in size to the meat pieces. The skin should not be removed and it is very important that it is on each piece. Fry them until lightly browned and flip them on a paper towel.
10 minutes before the end of cooking the meat, add the eggplant to it, if necessary, salt the sauce.
Mix the eggplant with the meat. Attention! Mix only once, so as not to break the structure of the eggplant! Cover and simmer over low heat until tender.