Cut the meat into slices and fry in pork fat until cooked.
Boil eggplant for 10 minutes, cool and cut into slices. Fry in vegetable oil for several minutes.
Finely chop the onion, chop the tomatoes into slices.
Put the meat in a ceramic pot, then eggplant, onions and tomatoes. Salt and pepper to taste.
Pour hot water or broth into half a pot. Cook in the oven at 200 degrees 30 minutes. Sprinkle with herbs before serving.