Summary

Ingredients

• 500 g minced pork or mixed minced meat
• 2 onions)
• 2 cloves garlic
• 1 eggplant (s)
• 2 zucchini
• 4 beefsteak tomato (s)
• 5 potato (s), cooked
• 1 small Can / s tomato paste
• 200 ml red wine or white wine, drier
• 1 cup cream or yogurt (approx. 200 ml)
• 2 egg (s)
• cheese, grated (e.g. Gouda)
• salt
• Cayenne pepper
• sugar
• cinnamon
• Herbs, fresh (thyme, basil etc.)
• some olive oil

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Instructions

1. Chop the onions and garlic.
2. Fry the minced meat with the onions in hot olive oil until crumbly - mash it again and again so that the mince falls apart. Add the garlic. Put the tomato paste in the pan and sauté briefly. Deglaze with wine (or broth). Season well with the herbs and spices - let it boil down to make the ragout.
3. In the meantime, cut the tomatoes, zucchini and potatoes into slices. Also cut the aubergine into slices, season with salt and leave to stand for about 10 minutes, then wipe off any liquid that has leaked out with kitchen paper.
4. First place a layer of zucchini slices in a large baking dish. Spread the ragout completely on top. Now press slices of potatoes, tomatoes, zucchini and aubergine into the minced meat mass like roof tiles (i.e. not on top of each other, but next to or behind each other). Then mix the cream and eggs together and pour over the casserole. Spread the cheese over it.
5. Bake in the preheated oven at approx. 180 ° C top / bottom heat for about 30 minutes. Finally, set the temperature up to 230 ° C for another 10 minutes so that the cheese turns nice and brown.