All my cooking is done with a use what you have attitude so feel free to substitute any of the ingredients. You can change the recipe as the mood takes you. Use any vegetables you have, corn and carrots or pumpkin would all be good. You could also put in some cooked brown rice with the sauce mixture if you felt like it.
3 Cloves Garlic
3 Aubergine/ Eggplants
1 Red Capsicum
:Herbs and Spices:
2 Spring Onions
Sprinkle of Rosemary
Pinch or so of Salt
Pinch or so of Sugar
Pinch of Chilli
Grated cheese - Parmesan or pecorino are fine or sliced mozzarella if you are feeling fancy.
:From the Pantry:
Tin of Tomato
Tin of Red Kidney Beans
Salt for preparing the eggplant
500grams or 1 lb mince
I use Kangaroo, its very low in fat, always free range, has low impact on the environment and is very tasty, but beef is fine or leave it out all together and put in an extra can of beans to make up the protein.
- Cut the eggplant lengthwise into 1cm thick slices.Salt each side well and place in a colander. Leave in the sink as the salt will draw out the bitter juice and drip everywhere.
- In a large pan with a drop of oil cook the sliced onion and garlic. Add the oregano, rosemary, salt and pepper. Any herbs are fine just use what you have. Cook until the onions are soft then add the mince. Stir and cook until brown.
- Add the chopped vegetables, tin of tomato, tomato paste, spring onions, chilli, sugar and a cup of water. Cook for half an hour or longer if you have time. If it starts getting too dry add a bit more water.
- Add the red beans at the end.
- Wash the eggplant well to remove all the salt.
- Place a layer of Eggplant in the bottom of a baking dish. Spoon the sauce on top until all are covered then layer more eggplant. Cover with more sauce, sprinkle some cheese on top and bake covered with foil for forty minutes in a 180 C or 350 F oven.
- Uncover and cook until the cheese is brown.
- Eat up