Wash the eggplant thoroughly and cut it into rounds.

In a deep bowl, combine 1 teaspoon of salt with water and squeeze in half a lemon. Soak the eggplant slices in this mixture for 15 minutes to draw out the bitter water.

In a pan, heat 3 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the diced onions and sauté for about 2 minutes until they become translucent.

Add the minced garlic and diced green peppers, stirring well.

Add the ground beef to the pan and fry for approximately 15 minutes, breaking it apart as it cooks.

Once the meat is browned, stir in the tomato paste, pepper paste, and your chosen spices (salt, black pepper, red pepper powder, red pepper flakes, and vegetable seasoning). Lower the heat and let the mixture cook, stirring occasionally.

Drain the water from the eggplant slices and place them in a rectangular baking dish lined with baking paper.

Brush the eggplant rounds with olive oil and sprinkle lightly with salt.

Spoon the minced meat mixture evenly over each eggplant slice, and top each with a round slice of fresh tomato.

In a bowl, dilute 1 tablespoon of tomato paste with 1 tea glass of water. Pour this sauce over the assembled eggplants.

Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).

Place the baking dish in the oven and bake for 30 minutes, until the eggplants are tender and the top is golden.

Remove from the oven and serve hot.