Peel the eggplant and cut it lengthwise in half (or in quarters if using large eggplants).

Lightly salt the eggplant and place it in a colander for 30 minutes to drain.

Rinse the eggplant thoroughly and pat it dry with paper towels.

Fry the eggplant in oil until lightly colored. Remove from the pot and set aside.

In a deep pot, add 2 tablespoons of oil and fry the chopped onion until lightly colored.

Add the lamb to the pot along with pepper, turmeric, and tomato paste.

Sauté the mixture until the onion is lightly colored and the meat is browned.

Add water to the pot, ensuring the meat is covered.

Bring the mixture to a simmer and cook until the meat is tender, adding more water if needed to maintain a liquid consistency.

Once the meat is tender, add the fried eggplant, sugar, lemon juice, and salt to taste.

Let the mixture boil for a few minutes to allow the flavors to meld.

Taste and adjust the seasoning as needed.