Method. Slice the eggplant in half lengthwise. Fill a large bowl with water, stir in 2 teaspoon of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while prepping the filling. Heat a skillet on medium heat for 1 minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes. Add the onions and continue to sauté until they start to soften, about 4 more minutes. Add the coarsely chopped tomatoes, tomato paste, garlic, salt and pepper; simmer until the tomatoes are softened, another 5 minutes.