Peel the eggplant, slice it, and sprinkle with salt.

If you like potatoes like I do, you can add them to this dish.

Place the ground meat in a baking dish, add one large chopped onion, 1 1/2 tablespoons pomegranate molasses (or to taste), spices, and salt. Mix well.

Arrange the eggplant slices in a baking pan. Top each slice with some of the meat mixture and line them up in the pan.

Garnish the top with peeled and sliced tomatoes, onion, and green bell pepper as you like and in the amount you prefer. I used a small amount because I don't like too many vegetables.

Bake in the oven at 350°F (180°C), using both top and bottom heat. Once the top is browned, lower the heat or switch to bottom heat only.

I cooked it for 1 1/2 hours or more because I like the food to be very well done and melt-in-your-mouth.

That's it! Enjoy!