Cut off the stems of the eggplants. Slice them lengthwise into halves, then into thin slices (1cm thick). Soak in water and drain. Mince the onion.

Heat olive oil in a frying pan over medium heat. Add minced onion and sauté until softened. Add ground meat and grated garlic, cooking until the meat changes color. Add eggplant and stir until coated with oil.

Add canned tomatoes, Worcestershire sauce, sugar, consomme, salt, pepper, and water. Mix well. Bring to a boil, cover, and simmer on low heat for 10 minutes. Remove the lid and cook on medium heat for 3 minutes to thicken the sauce.