Excellence Fine Catering

Serves 8 people

Pre-heated oven Gas 6/400F/200C

A large roasting tin

Ingredients:

Cooking Oil for frying

1 kilo potatoes, thinly sliced

1 kilo aubergines, partly peeled and sliced

1 kilo courgettes, thinly sliced

2 medium sliced onions

1 clove of garlic, crushed

2 large beef tomatoes, sliced and 2 medium tomates chopped

1 yellow pepper diced

800g beef mincemeat (or pork/lamb)

1/2 glass  or (4 fl oz) of Red Wine

1 cup finely chopped parsley

1 tablespoon tomato puree

4 bay leaf leaves

Salt, pepper to taste

Bachamel Sauce

50g/2oz butter or margarine

150g/6oz plain flour

2 1/2 pints milk

Sprinkle of ground nutmeg

Salt, pepper to taste

100g/4oz grated Halloumi cheese

Method

Heat the oil in a large frying pan and lightly brown the potatoes on both sides.  Remove and set aside on a large platter with kitchen towel to drain off any excess oil. Then in turn, lightly brown the aubergines and courgettes following the same procedure.

In a large saucepan heat some oil and fry the diced onions until they start to soften.  Add the garlic and in turn the diced pepper and chopped tomatoes. Add the minemeat and cook until browned off.  Add bay leaves, red wine, tomato puree, salt, pepper to taste. Simmer gradually for 20 mins. Stir well and switch off the heat.

In your large oven roasting dish spinkle some breadcrumbs, then start arranging the potatoes over the base of the tin, then in line the aubergines  and courgettes  which will be your third layer of vegetables. You can dab the vegetables with kitchen towel for any remaining excess oil. 

Add the mincemeat mixture to your vegetables. Then layer the sliced tomatoes on top seasoned with salt and pepper followed by the chopped parsley.

For the Bachamel sauce, in a saucepan melt your butter or margarine using a wooden spoon and stir in the flour and cook for a few minutes. Gradually pour in the milk stiring continuously to avoid any lumps until thickened. season with salt, pepper and ground nutmeg.

Finally , pour the sauce over the vegetables and sprinkle the grated halloumi on top.

Bake in a pre-heated oven Gas 6/400F/200C for about 45 minutes or until golden brown.  Leave to stand for 10 minutes before cutting into squares.

Delicious served with a Greek Salad and dips.

(It may be necessary to spoon off any oil after the first portion has been cut).