Mushroom and aubergine casserole
- 500 g sliced button mushrooms
- 500 g minced meat
- 2 aubergines
- 500 g passata
- oil, salt and pepper
Slice the aubergines into finger-width circles, sprinkle with salt, then pre-fry in a little oil.
Fry the onion in a little oil until transparent, then add the minced meat to the pan and allow to brown. Add the finely chopped mushrooms and fry. Pour over the passata, season with garlic and oregano and heat through.
Fill an ovenproof casserole dish with alternate layers of aubergine circles and meat sauce, starting and finishing with a layer of aubergine.
Bake in the oven at 180°C for 25 minutes.
A scrumptious summer supper!