Season the melanzane and onions lightly with salt, juice on kitchen roll. Pat dry, brush with oil. Roast lightly in a coated pan, turning. Add tomatoes, season. Remove, set aside with lid closed.
Season meat, roast in remaining drippings at higher temperature, turning, for about six minutes. Add vegetables, remove from heat and cook briefly.
Tip: without meat, use double unit of Melanzane, cook vegetables according to recipe. In baked Pain Pita bread or possibly Libanais form. Add crème fraîche or possibly feta to the table.
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