- 600 g lamb or beef, in chunky cubes
- 2 onions, finely chopped
- 2 Tbsps olive oil
- 2 green peppers, seeded and chopped
- 2 garlic cloves, crushed
- 4 tomatoes, skinned and chopped
- 1 cup hot water
- 1 Tbsp tomato paste
- Salt and pepper
*For eggplant puree:
- 4 eggplants
- 4 Tbsps butter
- 3 Tbsps flour
- 2 cups milk
- 1/2 cup cheese, grated
- Salt and pepper
- Grated nutmeg
Directions:
1) Sauté the chopped onions gently in olive oil until soft
2) Season the meat with the salt and pepper and add to the onions, stirring occasionally until evenly browned. Add the chopped peppers and garlic, and when these are sizzling, add the chopped tomatoes. Continue cooking until the juice has evaporated
3) Add the hot water and tomato paste, cover and simmer for about 1 hour or until the meat is tender
4) For the eggplant puree, you can prick and bake the eggplants in a hot oven (200°C) until they feel very soft when you press them and the skins are wrinkled
5) When cool enough to handle, peel away the burnt skin and discard the stalks and mash with a fork or a potato masher
6) Make the béchamel sauce by melting the butter on a low heat. Add the flour and beat well to make a roux. Slowly add the milk whisking thoroughly to get a smooth consistency and cook for about 10 minutes
7) Add the mashed eggplant, a little salt and pepper and simmer gently for a further 2 minutes
8) Remove from the heat, stir in the cheese, a little freshly grated nutmeg and simmer gently for a further couple of minutes
9) Serve hot, the meat sitting on the top of a bed of the eggplant puree and garnish generously with parsley. This dish goes very well with some crusty bread or plain rice aside
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