Kafta bi Batinjan (Beef Kafta and Aubergine Bake in Tomato Sauce)

Ingredients

• 2 aubergines
• 4 tbsp olive oil
• 1 onion
• 500 g beef mince
• 30 g fresh flat-leaf parsley
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 3 tomatoes
• 1 green pepper
• 400 g passata
• 2 garlic cloves
• 300 g basmati rice

Method

1. 1

   Heat the oven to 220C (200C fan, gas 7). Slice the aubergines into 1.5cm rounds, brush with 3 tbsp olive oil, season and roast for 20 minutes until golden.

2. 2

   Meanwhile, grate the onion and squeeze out the juice. Mix with the beef mince, chopped parsley, allspice, cinnamon and 1 tsp salt and shape into patties about the size of the aubergine slices.

3. 3

   Stand the aubergine, kafta, tomato slices and green pepper rings upright in alternating rows in a baking dish.

4. 4

   Mix the passata with the crushed garlic, 150ml water and ½ tsp salt and pour over. Drizzle with the remaining oil, turn the oven down to 200C (180C fan, gas 6) and bake for 30 minutes until the kafta is cooked through with no pink and the sauce is bubbling.

5. 5

   Meanwhile, cook the rinsed basmati rice in 600ml boiling water with 1 tsp salt, covered, on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes. Serve the bake with the rice.