Sliced eggplants lengthwise and again crosswise about 1 and 1/2 inches long.
Put in a bowl, and sprinkle with rock salt.
Let stand for a few minutes and drain. Fry eggplants in hot oil till browned, do not overcook. Set aside.
In a casserole, saute garlic, onion and tomatoes. Add the beef and the broth, simmer till beef is tender.
Add the fried eggplants and season with salt and pepper.