Melanzane rinse, peel, dice, sprinkle with salt and stand about twenty min. Wash and drain, steam in hot oil until soft, put in a colander and drain.
Heat butter or oil in a saucepan. Add meat pieces and fry until golden brown. Stir in garlic paste, parsley, onion rings, peppers, garam masala, salt and pepper; saute until onion rings are translucent. Cover with water almost and make meanwhile until meat is almost cooked.
Dissolve paradeis pulp with water and pour over it. Add the melanzane and the tomatoes, stir and simmer at low temperature until most of the liquid evaporates and the melanzane and the meat are cooked (the sauce must be viscous).
Serve hot with long grain rice.
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