Kat Kat Patlican (Layered Eggplants)

Prepare the eggplants:

1. • Slice them about 1 cm thick (no need to peel).

   • Sprinkle salt over them and let them rest for 15 minutes to release their bitterness.

   • Rinse and pat dry.

   • Either lightly fry each side in olive oil or pre-bake them in the oven until softened.

Make the filling:

1. • Heat olive oil and butter in a pan.

   • Add finely chopped onion and sauté until golden.

   • Add ground beef and cook until it releases its juice and then reabsorbs it.

   • Add chopped peppers, tomatoes (or paste), garlic, and seasonings.

   • Pour in the hot water, cover, and simmer until the mixture thickens.

Layer the dish:

1. • In a baking dish, place one layer of eggplant slices.

   • Spread a portion of the meat mixture on top.

   • Repeat the process — eggplants, meat — until everything is used.

   • Optionally, top with sliced tomatoes or grated cheese.

Bake

1.  

   • Bake in a preheated oven at 180–200 °C (350–390 °F) for about 20–25 minutes, until golden on top.