Serves : 6 – 8
Prep Time : 15 – 20 MINUTES
Cooking Time : 1 HOUR

Ingredients

Method

– Pat dry the aubergine slices to remove any moisture and excess salt, and gently brush them on all sides with some oil. Grill in a pre-heated 180℃ oven for 25-30 minutes, turning them over halfway through.

– While the aubergine is cooking, heat 2 tablespoons of the oil in a large pan over medium heat. Once hot, add the diced onion and cook until fragrant and translucent.

– Add the cinnamon and 1 teaspoon of the allspice and stir to combine.

– Add the minced beef and use a wooden spoon to break them apart. Increase the heat slightly and leave the meat to cook and sear on one side for approximately 3-5 minutes, then stir until cooked through.

– Season the meat with salt and pepper, take off the heat and stir in a 1/3 cup of parsley. Set aside.

– Make the tomato sauce by heating the remaining oil in a pot over medium heat, then add the tomato paste. Stir to combine and cook for approximately 2 minutes. Add the chicken stock and stir to combine, then bring to a simmer.

– Once simmering, stir in the pomegranate molasses. Add the remaining allspice, and season with salt and pepper. Cover and let sauce cook for 15 minutes. Then take off the heat.

– Assemble in a 9×13 inch Pyrex dish, or any baking dish you have on hand. Cover the base with the onion slices. Top the onions with the potatoes, followed by the aubergines, meat mixture, tomatoes and capsicum. Sprinkle with the remaining chopped parsley, and finish by pouring the tomato sauce over the top.

– Cover and cook in a pre-heated 180℃ oven for 30 – 35 minutes, then uncover and finish cooking for an additional 10 minutes.

– Let the dish rest for at least 15 minutes before serving.