1 Courgette, (Zucchini) sliced
Flour for dredging
Olive Oil, Regular (not extra virgin)
1 lb Ground Lamb for non-vegetarian - or
1 lb Kidney Beans can for vegetarian
1 Red Bell Pepper, coursely chopped
5 whole cloves garlic
1/4 c Parmesan, grated
Béchamel Sauce, (recipe follows) ¬≤
Spicy Tomato Sauce
1 c Mushrooms, sliced
- Preheat broiler.
- Slice aubergine and courgette and allow slices to drain on paper towels for at least 30 minutes, turning once.
- Lightly dust aubergine and courgette slices in flour, seasoned with salt and pepper.
- Coat baking pan with the olive oil.
Place the vegetable slices on the pan, turning to lightly coat with oil, and brown both sides under broiler.
- Heat a large, heavy pan over medium high heat.
When it is hot, (add the ground lamb, if non-vegetarian,) add the pepper, then the mushrooms and the Spicy Tomato Sauce.
- Add beans if vegetarian.
- Simmer uncovered for 30 - 40 minutes.
Remove the whole spices, if you can find them.
- Toward the last, make the béchamel sauce.
¬≤ - Arrange the aubergine and courgette in one layer on a baking dish lightly covered with oil.
- Spoon the sauce over and sprinkle with the parmesan and parsley.
- Spread the béchamel in a thin layer over the top.
Sprinkle with nutmeg.
- Bake in a 400ºF (200ºC) oven for approximately 30 minutes.
Allow to set for 15 minutes before serving.
* Mushrooms and/or any compatible vegetables may also be added, especially if making the vegetarian version of this dish.
¬≤ Do not be tempted to increase the béchamel.
The combination of fresh vegetables and spices make this dish seem rich enough, so that only a thin layer of béchamel is needed to make it authentic.