Slice the eggplant lengthwise to prevent it from absorbing too much oil. Soak the slices in water with a pinch of salt and a squeeze of lemon juice along with the peppers.

Drain the eggplant, then fry it in oil with the hot peppers for extra flavor.

Take 3 tablespoons of the frying oil and sauté the onion. Add the garlic and sauté, then stir in the chili paste, salt, and spices. Add the raisins and freekeh, let it cook down, then add the broth.

Brown the ground beef with onion, bell pepper, and a grated carrot.

Spread a ladleful of the sauce on the bottom of a baking dish, then layer half the eggplant on top.

Add the cooked ground beef mixture with the peppers.

Layer the remaining eggplant and pour the rest of the sauce over it.

Bake until bubbling and golden on top.

Let it cool slightly, then serve with arugula and pita bread. Enjoy!