Fry the eggplant rings till it has a reddish brown color.
Strain it very well by a strainer or by putting the fried eggplants on kitchen handkerchiefs.
In a sauce pan put butter or margarine till it melts, add onions and stir till it has a reddish color then add meat.
Stir from time to time till meat is cooked.
Add tomato paste, sugar, salt and pepper, few sultanas and water.
Boil for 2 minutes till it is a thick sauce.
In a tin pan put 1 layer of eggplant and a small layer of sauce, then another layer of eggplant and put all the remaining sauce on top and then straighten the surface (eggplants should be only 2 layers).