1 small eggplant, sliced
1 medium zucchini, sliced thickly
1 onion, cut into small wedges
1 onion, thinly sliced
1 red bell pepper, cored, seeded and chopped coarsely
2 garlic cloves, chopped coarsely, divided
1 lb fresh lean ground beef
5 tbs olive oil
1 tbsp chopped fresh thyme
salt and pepper
14 oz canned chopped tomatoes in juice
10 fluid oz strained plain yogurt
2 oz feta cheese
- Put eggplant, zucchini, wedged onion, bell pepper, and half the garlic in a roasting pan. drizzle over the oil, toss together, then sprinkle over the thyme and season with salt and pepper. Roast in preheated oven, 425F for 30-35 minutes, turning pan halfway through cooking, until golden brown and tender.
- Add beef to a skillet and cook for 5 minutes, stirring, until browned. Stir in the sliced onions and garlic and cook for 5 minutes. Add the tomatoes, salt and pepper, then bring to a boil and let simmer for 20 minutes, or until meat is tender.
- Arrange half the roasted vegetable mixture in an oven proof dish. Add the meat mixture, then a final layer of the remaining roasted vegetable mixture.
- Beat the eggs in a bowl, then beat in the yogurt and season with salt and pepper. Pour the mixture over the roasted vegetables and crumble over the feta cheese. Bake in the oven for 45 minutes to 1 hour, until golden brown. Serve straight from the dish