Eggplant Lasagna

Slice the eggplant into rounds about 0.8 cm thick and place them on a parchment-lined baking sheet. Season with salt, pepper, and brush with olive oil. Bake in a preheated oven at 180°C (350°F) for 20 minutes.

While the eggplant is roasting, sauté the onion and garlic until soft, then add the ground meat and cook until the excess liquid evaporates and a light golden crust forms.

Add the finely diced bell pepper and cook for a couple of minutes, followed by the tomato paste. Stir everything well over the heat, then toss in the chopped tomato. Season with a little salt, add your spices, and simmer for another 5 minutes. You can add a splash of water to keep the meat filling nice and juicy.