Clean the onions, wash the tomatoes and cut the sweet red pepper, removing the seeds from the inside. Wash the eggplants and cut their tails.

Slice the eggplants along them, season with salt and let them stand for a while, leaving their juice, which is bitter.

Chop the onions and fry them in a pan in a little olive oil. When the onion becomes translucent, put the mincemeat to fry over.

Season with sea salt, freshly ground pepper, a little marjoram and sweet pepper paste. For added flavour, I add a teaspoon of gulyas paste. Pour a little water or vegetable soup and let it simmer for about half an hour.

Drain the juice left by the eggplant slice and dry them with a paper towel. After that, start to fry the pieces one by one in a little olive oil.

After frying the eggplant slices, continue with the sliced sweet red pepper for added flavour.

Pour a little olive oil on the bottom of the pan and put the first layer of slices of fried eggplant. Over them, put the whole amount of minced meat.

The third layer is again eggplant. Add the sliced tomatoes and the fried sweet red pepper, season only with oregano because the eggplant and meat were salted.

The fifth and final layer will be sliced eggplant again. Poured over the canned tomatoes and put the tray in the oven heated to 200 C (392 F) for half an hour.

Sprinkle on top the grated cheese and sheep cheese and bake everything for another half hour.