Greek lamb and eggplant bake

Tamara West

Ingredients

1	Onion, chopped
2	Garlic cloves, crushed
500 g	Lamb mince (Main)
2 Tbsp	Marjoram leaves
1 cup	Fresh parsley, chopped
2 cups	Tomato pasta sauce
3	Capsicums
1	Eggplant (Main)
2 cups	Mozzarella cheese

Directions

1. Heat oven to 180C.
2. 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.
3. Add marjoram, chopped parsley and tomato sauce and season to taste with salt and freshly ground black pepper. Simmer for 15 minutes.
4. Meanwhile, brush eggplant (cut into 2cm strips) and capsicums (deseeded and quartered) with oil and grill or bake until soft.
5. 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.