Sweet and Sour Meat and Eggplant
Season meat and simmer in water for 1.5 - 2 hours, until tender.
Sprinkle eggplant slices with salt and leave for 1 hour to drain.
Fry onions on low heat until golden brown and carmelized.
Rinse and dry eggplant. Fry briefly in hot oil, turning over once, until lightly browned. Drain on paper towels.
In a baking dish, assemble layers of eggplant slices, drained meat (keep stock), onions, tomatoes, and sprinkle each layer with salt and pepper.
Heat 1 cup of stock and stir in tamarind paste and sugar to taste. Pour evenly over layers.
Bake at 350°F (180°C) for 30-40 minutes. Serve hot over rice.