500g lamb mince
½ tsp cinnamon
½ tsp all spice
2 bay leaves
2-3 aubergines, 1cm thick slices
2 potatoes, 1cm thick slices
salt and pepper
onion/beef GF stock cube
tin of chopped tomatoes
approx. pint of bechamel sauce*
In a little oil, fry the aubergines in a frying pan, making sure the pieces don’t overlap. Turn to brown each side. Take off the heat.
* This from the mac'n'cheese recipe in my recipe collection - it's basically a white sauce made with chicken stock instead of milk:
Fry approx. 3 tbsp GF flour (any) in 3 tbsp oil or margarine and then add a pint of stock but by bit, stirring all the time with a balloon whisk to avoid lumps. Add a tsp of smooth dijon mustard. You could also add some soya milk/cheese or a beaten egg to make it extra creamy.