In a large skillet, melt butter over medium-high heat. Saute onions and garlic.
Add beef and stir. Cover and cook until brown.
Remove the cover and stir. Then, add water. Cover and cook for 45 minutes. Don't let it dry out. Add hot water if needed.
Remove the cover and add the beef cubes, tomato sauce, tomato paste, liver spread and then mix well.
Add salt, ground black pepper, and chili & lime seasoning. Stir and cover. Cook for 2 minutes.
Remove the cover and taste. If the taste is already good for you then go ahead arrange the eggplants on the top. Cover again and cook for 10 minutes or until the eggplant is done.
Remove the cover and stir. Remove from heat. Serve over white rice.