Melanzani and Tomatoes With

-3 medium sized cloves of garlic (also beef broth, broth if there is nothing else) paprika, sweet sweet bell pepper, black, black, from the mill – – – medium coarse whether butter for for the gratin dish.

The ingredients are for 2 people – or medium gratin dish (about 25*35 cm, a little higher than 5 cm) **** Preparation **** 1 hour before the start of cooking, cut the melanzani into slices about 1 cm thick and sprinkle evenly with salt on both sides. Rinse the tomatoes and also cut them into slices about 1 cm thick. Chop the garlic and onions. Cut the feta cheese into thin slices. Do not forget to pre-thaw the puff pastry if it is frozen. **** Preparation **** Fry the mince in olive oil. When the mince starts to get color, add minced onions and garlic. Season the mince with pepper, salt and paprika and continue to roast over medium heat until crumbly.

Meanwhile, mix the beef stock with the paradeis pulp, mold this mixture over the mince and reduce briskly until the mince filling thickens – repeat, a tiny bit more vigorously, seasoning with pepper and salt. Form the mince filling into a bowl and mix with the vermouth and breadcrumbs – the mixture will have the right consistency when it *just starts* to “clump”.

Drain the eggplant slices

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