Baked Potato and Eggplant Tray

Ingredients

• Minced meat
• Potatoes
• 1 large eggplant
• Tomato or tomatoes
• Dry onion
• Vegetable oil
• Black pepper
• Oregano or dried thyme
• Tomato paste
• Salt to taste

Method

1. Start by preparing the filling: sauté a finely chopped onion in a little oil until it softens
2. Add the minced meat and cook, stirring, until its color changes and it dries
3. Add finely chopped tomato(s) and stir until they also soften
4. Season the filling with spices and herbs, add salt to taste, and stir
5. Let the filling simmer over low heat, stirring occasionally until it is cooked through
6. Meanwhile prepare the vegetables: slice the potatoes, eggplant, onion, and tomatoes into medium-thick rounds
7. Fry the potatoes and eggplant separately in hot, plenty of oil without overcooking; remove them from the oil before they are fully cooked and let them drain
8. Start layering: arrange half of the potato, eggplant, onion, and tomato slices alternately as desired, and sprinkle a little salt, spices, and herbs over them
9. Spread the minced meat over the vegetable slices
10. Cover the filling with the remaining onion and tomato slices
11. Prepare the sauce: mix tomato paste with water as needed and pour it over the potato and eggplant tray
12. Place the tray in the oven on the middle rack at 180°C for about half an hour until it cooks and browns
13. Serve the potato and eggplant tray with rice cooked with vermicelli