Preheat a medium, deep saucepan. Add 4 tbsp of olive oil and 2 tbsp of butter, then allow the butter to melt.

Add the chopped beef to the pan and fry it. Continue frying over medium heat until all the water has evaporated.

Finely chop the onions, grate the garlic, and add them to the meat. Continue frying until there is no moisture left in the pan.

Add the garlic and fry for a little longer. Then, incorporate the tomato puree and fry for a few more minutes.

Pour hot water, cover the pot with a lid, and reduce the heat to the lowest setting. Cook until the meat is tender and has absorbed the sauce.

Meanwhile, roast the eggplants directly on the stovetop. Peel the eggplants while still warm, then chop them finely on a cutting board. Finally, mash them into a puree.

Transfer the crushed eggplants to a filter and press out any excess water until they form a smooth puree.

In a separate medium saucepan, melt 2 tbsp of butter over medium heat. Add the all-purpose flour and fry on low heat. Stir in the eggplant puree and cook until smooth.

Gradually add the milk to the saucepan, stirring constantly. Season with salt and pepper, then remove from heat.

Once the meat is tender and combined with the sauce, season with salt and remove it from the stove.

To serve, spread the eggplant puree onto plates, then top with the meat and sauce mixture. Garnish with chopped parsley before serving.