Ingredients:
3 aubergines
3 tomatoes
400 g. mince (mix. 60% veal, 40 % pork)
1 onion
4 cloves garlic
1 tsp. oregano
500 ml milk
100 ml olive oil
2 tbsp. flour
Black pepper
Salt

Preparation and serving:
Cut the aubergines in thick disks of about 1 cm., salt and leave to drain. Chop finely the onion and sauté together with the mince, tomatoes, oregano, black pepper and the garlic until the liquid evaporates. In a deep pan put together the flour and the milk, heat, but do not bring to the boil stirring constantly until the mixture gets thick. Order the half of the aubergines in a baking tin, pour over olive oil, spread the mince in a layer and spread the rest of the aubergines. Pour over the milk/flour mix and bake in oven at 200°C for 30 min.
Serve hot.

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