Peel the garlic and onion. Do not cut the tomatoes.

Using a mortar and pestle pound the black pepper into the tiniest form. Option use pepper as whole.

Cut moringa fruits into 2-inch pieces.

In a cooking pot put the onion, garlic, tomatoes, and goat meat. Add water. Bring to a boil. Simmer until tomatoes are tender enough to crush.

Transfer the tomatoes to a separate bowl. Crush the tomatoes until they turn into sauce. Return the tomatoes to the pot.

Add soumbala balls to the pot. Let the pot's contents percolate on a very low flame until the goat meat is tender.

Throw in the moringa fruits and the eggplants. Season with salt and pepper.

Simmer, covered, until the eggplants are tender. Double check the seasoning, then serve immediately.