Moroccan Aubergine Bake

So, despite the relative lack of the white stuff in the Pyrenées, it's definitely ski season here. But what, may you ask, has hurling yourself at break-neck speed down a mountain got to do with a Moroccan bake? Well, it's a hearty meal that you can make in advance then reheat after a day out, plus it has a hint of the warm Mediterranean which is decidedly uplifting at this time of year.

Making it yesterday, I thought it could also easily be adapted to a vegetarian recipe by using either soya meat replacement, or adding plenty of vegetables instead of the mince.

Moroccan Aubergine Bake

Olive oil
1 onion, 1 carrot, 1 celery stick, all finely chopped
500g lean minced beef
small glass milk
2 x 400g tins chopped tomatoes
large glass white wine
2 tbsp tomato purée
2 tsp each ground cinnamon, cumin, coriander
2 rounded tbsp raisins

For the topping:
3 large aubergines
olive oil for griddling
handful chopped coriander
2 large tomatoes, sliced
2 rounded tsps pine nuts

1) heat oil in large pan and fry the carrot, onion and celery for 5 mins until vegetables are softened and lightly coloured. Tip in the beef and breaking it up with a wooden spoon, fry over a fairly high heat for about 10 mins, until browned. Reduce heat and pour in milk, stir well and simmer until the milk has almost evaporated.

2) stir in the tomatoes, wine and purée, season, then bring to the boil and cook gently, stirring occasionally for 1 hour.

3) Heat oven to 200C/180 fan/gas 6. Cut the aubergines lengthways into slices about 1cm thick. Brush with oil then griddle or fry until golden and softened. Meanwhile, stir the dry spices and raisins into the meat sauce and simmer, uncovered, for 15 mins until the sauce is thickened. Stir in most of the coriander.

4) Layer the aubergines and meat sauce into a large baking dish, starting with a meat sauce layer, and ending with an aubergine layer.

5) Arrange the tomatoes on the top and sprinkle with pine nuts. Bake for 15-20 mins until the pine nuts are browned and the tomatoes softened. Top with a little more coriander if you like.

Delicious served with rice.

Adapted from a BBC Good Food Make Ahead recipe