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Sprinkle eggplant with salt, then place in strainer, top with a weight and allow to drain for 45 minutes. In saucepan, melt the butter, then add the meat and saute until they are well browned. Stir in onions and garlic and saute until the onion is golden. Cover with water and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add eggplant, potatoes, tomatoes, pepper, nutmeg, cumin and salt. Simmer for 45 minutes. Serve with rice
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