Peel the eggplants and cut them into 1/4 inch lengthwise slices.

Sprinkle 2 tablespoons of salt over the sliced eggplants and let sit for 30 minutes.

Pat the eggplant slices dry with paper towels.

Heat vegetable oil in a skillet over medium-high heat.

Fry the eggplant slices in the hot oil until lightly browned on both sides. Remove from skillet and set aside.

In a separate skillet, brown the ground beef over medium heat.

Add the chopped onion to the ground beef and cook until softened.

Add the chopped fresh ripe tomatoes and 1 teaspoon of salt to the skillet.

Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Serve the eggplant and beef stew hot, topped with plain yogurt.