How to cook
Peel the potatoes, cut them into pieces and put them in salted water. Boil until ready, strain and mash them to a paste. Add the butter, salt and black pepper to taste, stir until you get a smooth mixture.
Pour the milk in several lots, while stirring nonstop, until smooth (if not needed, don't add all of it) and leave it to cool.
Cut the well washed eggplants into slices, no larger than 1/2″ (1 cm), salt to taste and leave aside while you prepare the filling. Braise the finely chopped onions until softened in 2 tbsp oil, add the mince, cumin and continue frying until the mince turns to bits.
To these, add the finely diced peppers and peeled and grated tomatoes, mixed with 2 pinches sugar. Boil the mixture for the filling on low heat until the juice evaporates, salt it, add black pepper to taste, leave the dish to cool.
Dry the eggplant slices with paper towels and prepare to grill them on a griddle pan, smeared with a little oil. Heat the pan up and arrange the slices to grill, cook on both sides until softened slightly (so they don't fall apart).
Arrange the eggplant slices, with some space in between them, in an oven dish smeared with a little oil, put 1 tbsp of the filling onto each eggplant slice. With wet hands, shape small flat pitas from the mashed potatoes and put them on top of the filling - try to make a dome and smooth it out with a wet spoon.
Sprinkle the dish with the grated cheese and paprika evenly. Put the oven dish in a preheated 392°F (200 °C) oven and bake to a light, golden crisp.
Serve the dish warm with your favorite salad!