Eggplant with roasted meat and tarragon

Meat

Eggplant

Tomatoes

Sweet pepper

Onions

Potato

Tarragon

Turmeric

Pepper

Salt

Meat, first boil until complete evaporation of the liquid, so when cooking pour the water at least, will have to be topped up, then fry (do not overcook), to be postponed.

Pour oil into the pan, fry lightly on both sides of eggplant slices large, then the same pan fry slightly larger slices of tomato and pepper, coarsely chopped, too.

In a saucepan, meat chop onions, potatoes cut into roundels and put on the onion, salt, pepper (lightly) on potatoes decomposed eggplants, tomatoes and pepper and then, on top of all this, expand the branch tarragon, salt and pepper. Turmeric mixed with 0.5 (or less) of boiling water, pour into a saucepan, and simmer until cooked potatoes.

When applying sprigs tarragon removed.