1kg aubergines

three or four potatoes

600g minced meat
vegetable stock
three or four ripe tomatoes, chopped, or 1/2 cup of
tomato sauce
two medium onions, chopped
1/2 cup olive oil
salt, pepper and paprika
grated cheese
Slice the aubergines, salt well and leave to stand for 30 minutes.
Rinse well and dry with kitchen roll.
Preheat the oven to about 180C.
Put the sliced aubergines and potatoes on a non-stick tray, brush
with olive oil and bake for 20-30 minutes until brown.
Fry the onion and meat in olive oil until brown. Add pepper, salt,
paprika, tomatoes and stock and simmer for about 20 minutes.
Make a white sauce by combining 100g flour, 100g butter, 1 litre
milk, salt and nutmeg.
Layer the aubergines and potatoes in a baking dish, then add the
meat. Sprinkle over cheese and then pour the milk mixture on top.
Bake at 180C for 35 minutes or until the top browns.