Eggplant with boiled meat in tomato sauce

I cut off the stems of clean eggplants and cut them in half lengthwise, prisalivayu and give half an hour to stand. Then I lightly squeeze them and fry them in butter in a cast-iron frying pan. I cook tomatoes and rub them through a sieve. Meanwhile, my meat is cooking in a small saucepan. When it's ready, I let it cool and scroll in a meat grinder and fry this minced meat in butter with finely chopped onion, and then salt and pepper it. Then I take the largest of the available pots and put them in layers: first - eggplants, then - all the numerous types of finely chopped greens, ground with garlic passed through a crush. Spread the meat on top and cover with another layer of eggplant and sprinkle with herbs again, and cover with mashed tomatoes on top. I put the pan on the fire and simmer on low heat for a quarter of an hour. Eggplants with boiled meat in tomato sauce are equally delicious both warm and cold. This is one of the culinary recipes told to me by a summer resident with many years of experience. Usually such food is prepared from eggplants from the garden, but the purchased eggplants with boiled meat are also phenomenally tasty and do not leave indifferent either lovers of simple homemade food, or even the most discerning gourmets.