Eggplant Bundles with Beef and Potatoes

Soak the eggplant slices in salted water until their bitterness mellows and they soften slightly. Drain the soaked eggplant slices and pat them thoroughly dry.

Fry the eggplant slices in vegetable oil over medium-high heat, turning until lightly golden on both sides, then remove them from the pan.

Fry the potato rounds in vegetable oil over medium-high heat, turning until lightly browned on both sides, then remove them from the pan.

Brown the beef in a hot pan over high heat, stirring until it changes color and is seared on the outside. Cover the pan and cook the beef over medium-low heat until the released liquid evaporates.

Add the vegetable oil, onion, red bell pepper, and green pepper to the beef, and sauté over medium heat until the vegetables soften.

Add the garlic and tomato paste to the beef filling, and sauté over medium heat until the garlic is fragrant and the tomato paste is lightly caramelized.

Add the tomatoes, salt, black pepper, thyme, and red pepper powder. Stir over medium heat until the ingredients are well combined and the filling is evenly mixed.

Pour the hot water over the filling, then cover the pan and simmer until the liquid reduces slightly while the filling remains moist.

Line a small bowl with the fried eggplant slices, overlapping them and leaving the ends hanging over the rim so they can cover the filling later.

Fill the eggplant-lined bowl with the beef filling and arrange the fried potato rounds on top. Fold the overhanging eggplant slices inward to seal the bundle securely.

Invert the bowl onto a baking tray to release the eggplant bundle. Repeat the assembly process, then arrange all the bundles in the baking tray.

Mix the tomato paste, black pepper, water, and salt in a bowl until the paste dissolves and the tomato sauce is smooth. Pour the sauce over the bundles.

. Use the oven's bake setting.

Let the eggplant bundles rest briefly, then serve them hot so they hold their shape when transferred to serving plates.