# Peel the aubergines multi-coloured, rest in salt water to remove its sour taste.
# Put the oil and the diced onions into the pot, cook until the onions turn to pink.
# Add the ground meat, finely sliced long green peppers, tomato paste and chopped tomatoes respectively and 5 minutes rests after adding each one.
# Finally add 1 + 1/2 cup hot water and cook over medium heat for 15 minutes.
# Drain the aubergines, slice and place on an oven tray as playing cards.
# Pour the mixture of ground meat at first, and then béchamel sauce all over.
# Cook in 356 F oven, until the upper side turns red.
Note: Béchamel sauce; roast 2 tbsp flour with 1 tbsp margarine. Add 1 cup water slowly, stir until it reaches to the consistency of milk pudding, add salt, and pour all over the aubergine ragout.
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