| Ingredients: 300 g meat leftovers
200 g onions (150 50)
4 tomatoes
2 eggplants
10 tablespoons oil
1 tablespoon flour
40 cl broth
50 g grated cheese
salt, pepper, thyme, bay leaves
Directions:1. Mince the onions. Sweat 150 grams of those in 2 tablespoons oil for 10 minutes. Transfer to a baking dish. Put the meat cut into pieces on top of it.
2. Peel and slice the eggplants. Brown them in 3 tablespoons oil. Put the eggplants on the meat.
3. Heat up 2 tablespoons oil. Sweat the remaining 50 g of onion. Sprinkle with flour, mix and moisten with the warm broth. Add salt and pepper. Add a dash of thyme and powdered bay leaves. Simmer for a couple of minutes.
4. Coat the meat and eggplants with this sauce.
5. Put the sliced tomatoes on top. Cover with cheese and pour the remaining oil. Bake in warm oven for a long hour.
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