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Wash and slice the aubergines and add salt and leave to sweat for 1 hour
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Rinse off the salt and pat dry with some kitchen towel.
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Fry all the aubergine slices until brown or cook in oven.
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Place mince meat, chopped onion, and 1 litre of water with gluten free beef stock in a pan over a low heat and cook until water has absorbed.
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Add a tin of chopped tomatoes, the tomato puree, a glass of red wine and another pint of boiling water. Mix together and let it simmer until the beef mince is soft.
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Add in the frozen peas, cinnamon, salt and pepper and leave.
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Peel and thinly slice the potatoes and boil until soft.
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Add the milk, flour and butter in a small pan over a low heat to make the béchamel sauce and keep stirring so there are no lumps.
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In the ovenproof dish, add a layer of mince meat, aubergines and potato slices and repeat.
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10. Top with the béchamel sauce and sprinkle cheese or parmesan over the top.
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11. Cook in the oven at 180ºC for around 1 hour until top is golden.