INGREDIENTS
- -Eggplant 3.
- -Sliced mozzarella.
- -Sliced tomato.
- Provencal:
- -Olive oil.
- -Parsley.
- – She.
- -Basil.
- -Sal.
- -Pepper.
- Bolognese:
- -Onion 1.
- -Carrot 1.
- -Celery 1.
- -Garlic 2 cloves.
- -Minced meat 500 grams.
- -Olive oil.
- -White wine.
- -Crushed tomato.
- -Salt and pepper.
- -Dried oregano.
1.Saute the chopped onion, carrot, celery and garlic in olive oil. Season with salt and pepper and add the meat. Season and transfer the meat in order that it separates and cooks.
2.Deglaze with white wine and when the alcohol evaporates, add the tomato. Scale back for about 10 minutes over low warmth. Regulate salt.
3.For the eggplants lengthwise (longitudinally), with out separating them from the stem, place them within the oven with olive, salt and pepper till they’re cooked, about 25 minutes in a excessive oven.
Fill and gratin.
