Instructions

1. Preparing the Eggplant

   Sprinkle salt on the eggplant slices and set aside for 15 minutes to draw out excess water, then dry thoroughly with paper towels. · 15 min
2. Frying the Vegetables

   Fry the eggplant slices and bell peppers in hot oil until golden, then remove and drain on paper towels to absorb excess oil. · 10 min
3. Browning the Meat

   In a skillet over medium heat, sauté the onion in one tablespoon of oil until softened, then add the minced meat, half a teaspoon of salt, black pepper, and mixed spices until fully cooked. · 10 min
4. Preparing the Sauce

   In another pot, heat one tablespoon of oil and sauté the garlic until fragrant, then add the tomato paste, fresh tomato juice, cumin, and the remaining salt, letting the sauce simmer on low heat until thickened. · 8 min
5. Assembling the Casserole

   In a suitable baking dish, arrange half of the eggplant and peppers, spread the minced meat over them, cover with the remaining eggplant, and pour the sauce entirely over the top. · 3 min
6. Baking

   Place the casserole into a preheated oven at 190°C for 20 minutes until thoroughly simmered and the top is lightly browned. · 20 min

Nutrition / serving

Chef's tips