Mediterranean eggplant dish with tomato and minced meat

Heat 200 ml. oil, fry the aubergine slices brown on both sides and drain on kitchen paper.

Heat the rest of the oil and fry the onion and garlic for about 3 minutes. Add minced meat, salt and pepper, oregano and the spices and stir fry.

Add the tomato puree and fruit. Finally add the tomato cubes, stir and let the sauce boil and cook on low setting for about 15 minutes. Bring the minced meat sauce to taste. Preheat the oven to 180 ° C.

Line the baking dish with a few slices of eggplant and scoop part of the sauce. Fill the dish with the aubergine and sauce layer by layer and finish with the grated cheese. Bake the dish in a nice brown color for about 20 minutes.

Tasty with rice and a salad.