• 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stick finely chopped
  • 500g lean mince beef
  • small glass milk
  • 2 x400g tin tomatos chopped
  • large glass white wine
  • 2 tbsp tomato puree
  • 2 tsp each ground cinnamon,cumin,coriander
  • 2 rounded tbsp raisins

for topping

  • 4 large aubergines
  • olive oil handful of coriander,chopped
  • 2 large tomatos
  • 2 rounded tbsp pine nuts


  • STEP 1
    heat oil in large pan with a lid. add onions,carrots,celery fry for 5 mins until veg softens,add beef break up with a wooden spoon.reduce the heat add the milk stir until milk evaperates
  • STEP 2
    add tomatos,wine and puree season then bring to boil,then turn down to simmer,cover cook for 1 hr
  • STEP 3
    heat oven200/180c fan oven,cut aubergines lengh ways then slice,griddle to give them some colour,stir dry spice and raisins into meat sauce,stir in corriander if using
  • STEP 4
    layer aubergines and meat sauce in a dish
  • STEP 5
    arrange tomatos on top sprinkle pine nuts bahe in oven for 15 -20 mins

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating