Bring water to boil and preheat oven to 425° Fahrenheit. Put the tomatoes into the boiling water and let it stay around 20-30 seconds. Remove the skin from the tomatoes. Peel and dice the aubergine. Salt the aubergine and allow to rest 30 minutes. Brown the ground beef adding the spices.

Dice your onion. Drain and rinse the diced aubergine, the liquid should be dark. Add the onion and aubergine to the ground beef.

Remove the stem areas on the tomatoes. Traditionally we crushed the tomatoes by hand. Stir them into the beef. Add the water.

Stir in the paste and sauce. Crush the crackers and mix just the crackers and Parmesan. Stir this mixture into the meat sauce. Retain an extra 1/2 a cup of the crushed crackers for the topping.

Take a pan and coat the bottom of the pan add a little cheese to cover and continue a couple of times making layers.

Let it rest 10 minutes then add the cracker toppings and shredded cheese toppings. Bake 20 minutes. Let rest 15 minutes and serve.