Chop the onions into cubes and fry them until they kill the oil. Add the meat. Cook over medium heat until it releases its water and absorbs it again, and first add the finely chopped garlic and then the roughly chopped peppers into the pot. Peel the tomatoes, remove their seeds, chop them into cubes, and add them to the cooked meat. Add tomato paste, salt, black pepper and 3 glasses of water, mix well and reduce the heat after boiling. Cover the pot and cook for 1 hour.
For the like part; Add oil and flour to the pot, stir over low heat until it turns golden in color and remove from heat. Pierce the eggplants with a toothpick and cook over direct heat. After peeling the eggplants, which are thoroughly cooked on the outside, throw them into the flour mixture in the pot. Light the bottom of the pot again, crush the mixture over low heat and mix it all together. Add cheddar, salt, grated nutmeg and warm milk, cook for another 2 minutes and remove from heat. Leave it to rest on the side. Place the food you like first, then the meat, on a serving plate and serve without waiting.
