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1
For the stew, fry the onion in the oil until soft.
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2
Cut the meat into 1-inch cubes, add them to the pan, and cook, turning to brown lightly all over.
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3
Add the tomatoes, sugar, salt, and pepper.
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4
Cover with water and simmer, with the lid on, for 1 hour, until the meat is very tender, adding water if it becomes dry, but letting the sauce reduce at the end.
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5
For the eggplant sauce, prick the eggplants with a pointed knife to prevent them from bursting in the oven.
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6
Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled.
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7
When cool enough to handle, peel and drop them into a strainer or colander with small holes.
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8
Press out as much of the water and juices as possible.
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9
Still in the colander, chop the flesh with a pointed knife, then mash it into a puree with a fork or wooden spoon, letting the juices escape through the holes.
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10
Make a bechamel sauce by melting the butter in a saucepan, add the flour, and stir over low heat for about 2 minutes, until it is well blended.
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11
Take the pan off the heat and add the milk gradually, beating vigorously all the time to avoid lumps forming.
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12
Add salt and nutmeg, and cook over low heat, stirring constantly for about 15 minutes, until the sauce thickens.
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13
Off the heat, mix the eggplant puree into the bechamel sauce, then return to the heat, beating vigorously until it is well blended.
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14
Add the grated cheese and stir until it has melted.
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15
Add a little salt if necessary.
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16
Serve the meat stew in a wide shallow dish with the eggplant sauce in a circle around it.
