Soak the sumac seeds in plain water for at least two hours, and there are those who prefer to soak them a day before using them.
In a large saucepan, put about 4-6 liters of water on a medium heat
Add the sumac seeds with the soaking water and leave it to boil.
While the sumac grains boil, heat three tablespoons of oil over a medium heat
Add in the meat chunks while stirring for one minute until it changes color
Add the pepper; then mixed the spices and the salt; then give a quick stir and turn off the heat; noting that the only goal of this process is to get rid of Meat sizzle
Put the meat in boiling water for two minutes until its foam appears and then transfer it to sumac.
After we sauté the meat: drain the boiled sumac water from the sumac grains before putting the meat in it, then add the tomato paste, mint and crushed garlic, and let the sumac water and the meat boil without putting a lid on for 30-40 minutes.
After about 40 minutes, add the eggplant; and let simmer for about 20 minutes
Serve and enjoy your dish!