Wash and cube the eggplants, each cube 1/2 inch wide.

To remove the bitter juices from the eggplants place them in a colander and spread with abundant salt. Cover with a dish and apply a weight on top in order to press the eggplants and help to release the juice. Let stand for 20 minutes then wash thoroughly. Dry using some paper towels or a kitchen cloth.

In the meantime, cook the minced onion in olive oil in a heavy pot on moderate heat for about 5 minutes, stirring occasionally, until lightly caramelized.

Add the ground beef and let the meat release its juices. Cook until no more water is left and the meat acquires a light brownish color.

Add the cubed, drained and dried eggplants and cook for additional 5-10 minutes or until the vegetables are almost cooked.

Add the tomato sauce, salt and pepper and gently simmer, covered, until sauce is thickened, about 20 minutes, then remove from heat.

Eggplants Bolognese Sauce fits with many types of pasta such as spaghetti, tagliatelle, penne, rigatoni and medium shells. You can also use this sauce for an original variation of the traditional lasagna.

Add a touch of style to your dish slicing 1/3 of an eggplant in thin dishes. Drain the juices as described above and grill them. Use the slices to garnish your dish before serving.