Roughly dice all ingredients except for one tomato for the topping. Place the potato and aubergine pieces in lukewarm, salted water with a pinch of nutmeg.
Stew the beef with a little oil with the lid closed over a low heat for 5 - 10 minutes, then add the onions and garlic.
After a further 10 minutes of braising time, add the tomatoes with the savory and paprika powder to the saucepan, season with salt and pepper. Keep simmering with the lid closed until the potatoes and aubergines have been removed from the water, rinsed and drained.
Now take the pot off the heat, add the potatoes and aubergines and mix everything together. Put the casserole in an ovenproof dish and put the last sliced tomato on top.
Cover everything with aluminum foil and place in the oven at 150 ° C (top / bottom heat) for 2 1/2 hours.
Alternatively, the casserole can also be filled in portions into small, fireproof stoneware serving pots. Then cover each with a tomato slice and cover with aluminum foil as a ready-to-serve portion in the oven.
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