Greek Pasta Casserole

Cook pasta in salted water until al dente, drain and mix with 1 tbsp olive oil. Peel onion and garlic and chop coarsely. Heat 2 tbsp olive oil and sauté minced meat together with onion and garlic cubes.

Rinse melanzane and zucchini and cut into narrow round slices. Lay out the slices of melanzane one by one, season generously with salt and soak in water for about half an hour. Dry the liquid with kitchen paper and fry the melanzane in hot olive oil one by one.

Drain the tomatoes and season the flesh with thyme, ajvar, salt and pepper. Stir through cornstarch, beef broth and crème fraîche. Brush gratin dish with oil and form a few spoonfuls of tomato mixture as the bottom layer. Spread half of the pasta evenly on top. On top, place the minced meat mixture form and half of the vegetable bites. Pour crème fraîche mixture on top, place remaining noodles on top. Lastly, place a few vegetable bites and top with the remaining tomato mixture.

Mix the grated cheese with breadcrumbs, halved olives and salt and spread evenly over the casserole.

Bake in the oven at 180 degrees for about 40 minutes.

Tips: The slices of melanzana also bake in the broiler. Simply place them together on a baking tray and grill for a few minutes until light brown.

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