long enough so it doesn't taste of flowers. gradually add milk stirring all the time to ensure no lumps appear. peel and puree the eggplant and then add it to the song. finally add grated cheese made of cow's milk. the meat needs to simmer for around twenty minutes so that it's tender. in the mean time the seasons the egg plant puree with salt pepper and make. chili is very important for the stage. so we'll put one or two pods directly into the pot. and simmer them with the meat. then arrange everything on a plate first the eggplant puree. then the meat. garnish with grilled tomatoes and peppers.