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This makes a lovely dinner.
It freezes really well so you can make a lot & divided & freeze.
Heat oven 200 degrees.
Slice the aubergine.
Brush with oil.
Place in oven until softened. Approx 15 mins.
Cook onion & garlic in oil.
Cook til the mince is browned.
Add tomatoes, purée & stock.
Bring back to temperature.
Add the sugar & oregano.
Simmer til most of the liquid has evaporated.
Make the bechamel sauce...
Add milk a little at a time until the sauce is thick but not set.
Place aubergines in bottom of the baking dish.
Pour some of the mince on top of aubergine.
Top with more aubergine & mince until all is used up.
Pour the bechamel sauce on top of the dish.
Top with breadcrumbs.
Place back in oven to crisp the top.
Cut & serve.
Cook along with #CookingSuperstar Fallon from Espresso & Lime