Place peeled and sliced eggplant on a platter and put salt on both sides.

Set aside for two hours to draw out moisture.

Heat cooking oil in a large pot or Dutch oven.

Fry the eggplant slices until golden brown on both sides. Remove and set aside.

In the same pot, add the thinly sliced onions and sauté until softened and translucent.

Add the lamb or beef pieces to the pot and brown on all sides.

Pour in the water, add turmeric and black pepper, and bring to a boil.

Reduce heat, cover, and simmer for about 1 hour, or until the meat is tender.

Stir in the tomato paste and cook for another 15 minutes.

Gently add the fried eggplant slices to the stew.

Simmer for an additional 30 minutes, allowing the eggplant to absorb the flavors.

Stir in the fresh lime juice just before serving.

Serve hot with rice or bread.