Place the diced meat into your favorite pan and sauté. Cook until the meat releases water. Add shallots and garlic, and continue to cook in the company of delicious smells. Add hot water but not too much, close the lid. Leave your pan to itself on low heat, and move onto the chopping board.
Peel the tomatoes and cube them. Remove the seeds of the peppers and cube them. Check your pan to see medium cooked meat. Add tomato and pepper cubes into the pan, mix with a wood spoon. Add salt and pepper only five minutes before it is fully cooked, remove it from the stove. Don't eat just yet, move onto the eggplant puree.
Roast the eggplants inside the oven or on a fire (a barbecue would be much better), and peel and slice into small pieces. Add ITIMAT butter and flour into another pan, and brown. Add the peeled and sliced eggplants into the pan, and continue mixing. Pour in ITIMAT milk to obtain a lighter mixture. Add salt, pepper, and nutmeg when it starts boiling. Add the long-awaited ITIMAT fresh kashkaval into the mixture, turn off the stove and mix. Wait until the cheese fully melts. Pour the puree into your favorite pan, spread it and place the meat right into the middle with its sauce. Garnish with parsley or dill.
