Instructions: Heat oil and butter in large pan, add peeled and sliced onions, and garlic, cook until onions are transparent. Add meat, mash well.

Stir meat until browned, add wine, undrained chopped tomatoes, water, stock cube, tomato paste and herbs and spices. Stir until sauce boils and thickens, reduce heat, simmer gently uncovered for 1 - 1 1/2 hours or until thick, stirring occasionally.

Slice the eggplant, lightly coat with flour. Heat 1/2 cup oil in a fry pan and fry eggplant in batches quickly on both sides until lightly coloured. Remove and drain on absorbant paper.

Spread the bottom of a baking dish with 1/3 the eggplant slices, cover with the 1/2 the hot meat mixture. Cover with another layer of eggplant and meat mixture. Cover with remaining eggplant slices. Sprinkle with cheese then fresh breadcrumbs and dot with butter.

Bake in a moderate oven 350F/190C for 20 minutes until top is golden brown.

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