Rinse and clean the melanzane and cut into 1 cm slices.
In a large frying pan, brown in turn in 5 tbsp. olive oil until lightly browned and drain on paper towels. Preheat the oven to 170 degrees.
Rinse the potatoes, remove the skin and cut into 1 cm cubes. Cut the peppers in half, remove the seeds and stem, rinse and dice. Cut the olives in half.
Remove the peel from the onions and the garlic and chop them into small cubes. Pluck the parsley leaves from the branches and roughly chop them.
Heat 3 tablespoons of oil in a saucepan and sauté the onions until translucent. Add the mince and brown, add the paradeis pulp.
Extinguish with wine and cook. Add the potatoes, the bell pepper and the olives. Season with cinnamon, salt, pepper, oregano and a pinch of cayenne pepper and new spice. Add the parsley and garlic. 4.
Grease a gratin dish with the remaining olive oil and place half the melanzane in it like a roof tile, season with salt and season with pepper. Put in the minced meat mixture, cover with melanzane, season with salt and season with pepper. Whisk skim milk with whipped cream, cheese spread, 50 g hard cheese and eggs, season with salt, pepper and nutmeg and pour over the top. Sprinkle the casserole with hard cheese and bake in the oven for 45 minutes.
Our tip: Use high-quality olive oil for a particularly fine taste!
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