Greek lamb and eggplant bake
Photo by Tamara West
- Heat oven to 180C.
- Cook onion and garlic in a little oil in a frying pan until soft, then add the mince and cook for 5 minutes or until brown, turning often.
- Add marjoram, chopped parsley and tomato sauce and season to taste with salt and freshly ground black pepper. Simmer for 15 minutes.
- Meanwhile, brush eggplant (cut into 2cm strips) and capsicums (deseeded and quartered) with oil and grill or bake until soft.
- Place layers of eggplant, peppers and mince mixture in a baking dish. Cover with mozzarella and bake for 30 to 40 minutes until golden and cooked.