Salt sliced mutton and cook in a dollop of water until soften. Take out prepared meat and fry in a part of oil.

Slice eggplants, salt and leave for 15 minutes, then press and fry in oil and scatter over the meat. Put over sliced tomatoes.

Season with chopped greens, pour ½ cup of meat stock and stew over law heat until liquid evaporates. When serving, season with chopped greens.