Preheat oven to 180C rack in middle
Start by mixing all the Kafta ingredients together. Make sure they are well incorporated. You can mix by hand or in a food processor
Spread the Kafta mixture in a baking tray (if kitchen is warm cover and place in fridge until you’re done with the rest)
Slice your potatoes, if you want you can prebake them for a bit so they take less time to cook. This step is unnecessary but sometimes it saves you time
Slice the eggplant, sprinkle generous amounts of salt and let it rest so the water comes out of it. Around 10-20 min. Wash them well, pat dry them, sprinkle olive oil on them and bake for 10 min in your preheated oven
Slice your tomatoes and onions while eggplant cooks and mix the sauce ingredients together. If the sauce is thick add a bit more water to thin it out
Layer: kafta, potatoes, onions, eggplants, and tomatoes. Pour the sauce over them and make sure there is enough sauce
Cover with aluminum foil, and bake for 45min then uncover and bake for another 15-20 min