Eggplant with Roasted Eggplant Puree (Delight of Sultans)

In a medium saucepan, over medium heat, cook the onion in butter, stirring occasionally with a wooden spoon, until softened (approximately 3 minutes)

Add the beef and cook, stirring occasionally, until it loses its red color (about 10 minutes)

Add the tomato and season with salt, black pepper, and rosemary

Add water and stir

Reduce heat, cover saucepan, and simmer, stirring occasionally, until meat is tender (approximately 1 hour and 30 minutes)

Prepare the puree: while the meat is cooking, using a fork, pierce the eggplants and let them roast over medium heat, turning occasionally, until the skin is charred (about 15 minutes)

Let it cool

Using a knife, peel the eggplants and mash the pulp with a fork until smooth

Set aside

In a large frying pan, over low heat, melt the butter

At once, mix milk with all-purpose flour

Add to the frying pan and cook, stirring constantly with a wooden spoon, until mixture thickens (about 5 minutes)

Add reserved eggplant puree, stir well, and cook, stirring constantly, until homogeneous (about 5 minutes)

Remove from heat, add Parmesan cheese, and mix

Transfer the meat to a serving dish and, around it, distribute the puree

Decorate with bell peppers and serve

760 calories per serving