Heat up some oil in a frying pan and fry the eggplant rounds until golden brown. Set aside, on kitchen towels.
In the same way fry the onions and potatoes, set aside on kitchen towels.
In a large bowl, mix the beef with the half of the garlic, salt and pepper. Mix well and make small meatballs from this.Fry them in some oil until browned
all sides. Set aside.
Mix 2 cups of water with the tomato paste, the remaining garlic, salt and pepper. Set aside.
In an oven proof dish (we used individual ones) assembly the dish.
Lay first the eggplant rounds, the must slightly overlap each other.
On top arrange a layer of potato slices, then the onion followed by the tomato.
Pour the tomato paste mixture on top.
Arrange the meatballs in between the tomato slices.
Bake on a previously pre-heated oven at 180°C for 45 minutes. Do not over bake.
Serve warm with Basmati rice.