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