Bake the eggplant in the oven until soft (approx. 20 min. Depending on the oven)
Saute onions, garlic, peppers (finely chopped), add spices, minced meat, and add tomatoes towards the end of cooking. Leave the composition on the fire for about 10-15 minutes until the sauce binds.
Place the eggplant in the oven tray greased with oil and unfold it in the middle in a straight line to make room for the filling.
Fill the eggplant with the meat mixture. We placed a slice of tomato on top of them, and between them we placed 3-4 peppers.
Mix the broth with the water and pour it into the pan. Put the tray in the oven for 25-30 minutes at 180 degrees.