1 onion, chopped

3 cloves garlic, finely chopped

3/4 cup + 2 tablespoons (210 ml) olive oil

1lb (454g) ground lamb or ground beef

1/2 cup (125 ml) white wine

1 can 19 ounces (540 ml) plum tomatoes, diced

2 teaspoons (10 ml) dried oregano

2 teaspoons (10 ml) dried basil

2 tablespoons (30 ml) fresh parsley, minced

2 eggplants, cut into 1/2-inch (1-cm) thick slices

2 tablespoons (30 ml) breadcrumbs

Salt and pepper

In a skillet, sauté the onion and garlic in 30 ml (2 tablespoons) oil for about 3 minutes.

Add and brown the meat. Season with salt and pepper. Add the wine, tomatoes, oregano and basil.

Simmer over low heat for about 30 minutes. Remove from the heat and add the parsley.

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