Finely chop 250g.steak.Fry in oil with the diced onions and add the green peppers. Peel and dice one tomato and add to the pan with the garlic. Add salt and pepper and remove from heat. Peel the aubergines in stripes,cut lenghtwise and leave in salted water for half an hour. Heat some oil in a frying pan and fry the aubergines on both sides. Stuff the aubergines with the meat mixture, wrapping the aubergine into a circle around the meat.Skewer a slice of tomato and two peppers onto a cocktail stick and fix onto the aubergines. Put the aubergines onto an oven-proof tray and pour over a tablespoon of tomato puree mixed with a glass of water.Cook in a pre-heated oven (200 degrees) for half an hour. Serve hot.