|Onions||1⁄2 Pound, finely chopped (225 Gram)|
|Mushrooms||1⁄2 Pound, finely chopped (225 Gram)|
|Tomatoes||1⁄2 Pound, peeled, seeded and chopped (225 Gram)|
|Garlic||1 Clove (5 gm)|
|Oil||30 Milliliter (2 Tablespoon)|
|Butter||1 Ounce (25 Gram)|
|Rich beef stock||1⁄4 Pint (150 Milliliter)|
|Minced beef/450g (1 lb) cooked lamb, diced||1 Pound (450 Gram)|
|Oil||2 Cup (32 tbs) (For Frying)|
|Grated cheese||4 Ounce (100 Gram)|
Preheat the oven to Gas Mark 4.
Saute onions, mushrooms, tomatoes and pressed garlic in the oil and butter for three to four minutes.
Add the stock, meat and parsley and cook until the meat is tender.
Slice the aubergines lengthwise into thin slices, dust them with flour and fry them quickly on both sides in very hot oil, drain the slices on absorbent paper.
Line an ovenproof dish with two-thirds of the aubergines, pour in the meat mixture and cover the top with the remainder of the slices.
Cover the top with cheese and bake on the third shelf for thirty-five minutes until the top is nicely brown.