A variant of the Mesakaa recipe.
Preparation Time: 1.5 hours
1 kg eggplant , sliced
2 green peppers.
1/3 kg minced meat.
2 garlic cloves, crushed.
4 tablespoons vegetable oil.
2 tablespoons butter.
3 tablespoons flour.
4 cups milk.
2 tablespoons tomato paste.
Salt and pepper.
In a saucepan melt butter over medium-high heat.
Add flour stirring constantly.
Add milk and whisk frequently until sauce is smooth.
Add salt and pepper. Bring to boil and take off heat.
In a pan, heat 2 tablespoons oil over medium heat.
Stir in one chopped onion until yellow.
Add minced meat, salt and pepper and stir.
Reduce heat, cover pan and leave to cook.
Preparing tomato sauce
Slice 2 tomatoes and blend the rest with 1/4 cup water.
In a saucepan, heat 2 tablespoons oil over medium heat.
Add chopped onion and garlic stirring frequently until golden brown.
Add blended tomatoes, tomato paste, 1/2 cup water, salt and pepper.
Reduce heat and leave to simmer.
Cut one green pepper into thin slices.
Fry green pepper in oil and set aside.
Fry eggplant slices in oil until just golden.
In a baking dish, arrange eggplant slices at the bottom making one layer then arrange half quantity of green pepper slices and some minced meat.
Arrange another layer of eggplant.
Pour tomato sauce over layers then add the rest of minced meat to make a layer on top.
Arrange tomato and the rest of green pepper slices on surface.
Pour bechamel slowly over layers in the dish.
Heat oven to medium-high heat.
Place in oven and leave till cooked.
Serve right away in the same dish.