Chop the eggplants into cubes approx 2cm thick, add a generous sprinkle of salt and leave out to dehydrate for a few hours, occasionally patting dry with paper towels to absorb extra moisture

In a frying pan, add vegetable oil around 5cm deep and heat up well. You can test whether the oil is hot enough by testing one cube of eggplant and see if it sizzles. When the oil is ready transfer the eggplant cubes in batches and deep fry until golden. Transfer to a plate lined with paper towels and set aside

In a deep pan or cast iron dish, sauté the onions in a generous drizzle (3-4 tablespoons) of vegetable oil on high heat so they char a little on the outside

Then add the chopped bell peppers and keep on frying on high heat for another few minutes

Add the ground meat and continue stirring, adding the spices and 2 teaspoon of salt for another 5-10 minutes until most of the meat juices have evaporated

Then add the fried eggplants and sauté gently careful not to mush the eggplants. Add the passata and top up with a little boiling water to cover so the tomato sauce almost covers the ingredients. Let the sauce come to the boil and taste it to see if it needs more salt. Adjust seasoning as necessary

Top with the sliced plum tomatoes and the thai chilli then transfer the dish to the oven at 180C (340F) for around 20 mins until the the vegetables start to brown a little at the edges

Serve with fresh flatbreads or rice.