Spicy eggplant and minced meat casserole

Preparation

1 For the sauce, peel the onion and garlic and chop finely. Heat oil in a pot and fry the minced meat. Add onion and garlic and fry for about 2 minutes. Stir in tomato paste and fry for about 1 minute. Add chopped tomatoes, cinnamon and chilli flakes and simmer for about 10 minutes at medium heat.

2 Preheat oven (top / bottom heat: 180 ° C / convection: 155 ° C). Wash oregano, shake dry and finely chop. Mix the Oldenburger Shani Whipping Cream with oregano and add to the minced meat, simmer for about 5 minutes, and season with salt and pepper.

3 For the vegetables, wash rosemary, shake dry and peel off the stem. Wash vegetables and pat dry. Cut eggplant into slices approx. 0.5 cm thick. Core the peppers and cut into strips about 3 cm wide. Marinate vegetables with oil, rosemary, salt and pepper. Tightly layer alternately the sauce and vegetables in an ovenproof dish, sprinkle the mozzarella on top and bake on the middle rack for about 40 minutes.

Tip: If you prefer a more filling dish, you can add pre-cooked rice or potatoes to the minced meat mixture.