Heat a saucepan using maximum heat and add the olive oil.
Sauté the beef on both sides, until the color of the beef changes.
Cut the onion into small squares and add them into a pot, until their color turns golden.
Add some wine and let it evaporate.
Add the tomato sauce and stir.
Add the tomatoes, 2 glasses of water, let it boil and lower the heat.
Add sugar, salt, pepper, cinnamon, bay leaf and the spice grains.
Wash the eggplants and cut them into thin slices, about half a centimeter thick.
Leave them to cool in a colander with plenty of salt for half an hour and then wash them off.
Fry them in hot oil, lowering the temperature to cook them well also on the inside.
Once browned on both sides, place them on a plate with 2 layers of absorbent paper to absorb most of the oil.
Place 3 hoops in a pan.
In each hoop we place a layer of eggplant, a layer of braised beef, a slice of talagani, a slice of bread (in which we have already removed the crust) and grated cheese.
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