Mince the onion. Cut the eggplants in half lengthwise, then slice into 1cm thick half-moons. Soak in water and drain.

Heat olive oil in a pan over medium heat. Sauté the onion until softened. Add ground meat and cook until browned. Add eggplants and stir until coated with oil. Add the seasoning ingredients and mix. Cover and simmer on low heat for 15 minutes. Remove the lid and cook on medium heat for 5 minutes until the sauce thickens.