So when I found this recipe in an old magazine, I wondered whether the boys would find this as comforting as I had then. What food brings back your childhood memories?
adapted from bon appetit
500g eggplant, unpeeled, diced
olive oil for sauteing
500g minced beef
1 cup onions, diced
1/2 cup white wine
1/2 can diced tomatoes in juice
1 cube beef bouillon
4 garlic cloves, minced
1 teaspoon dried oregano
about 2 tablespoons ketchup
5 medium potatoes, peeled and cubed
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
3/4 cup whole milk
grated cheddar cheese for topping
Place eggplant on a colander and sprinkle with salt. Let stand for at least 30 minutes, over a plate to catch the extracted liquid. After half an hour, squeeze eggplant to remove remaining liquid, and pat dry.
Heat oil in heavy large pot over medium-high heat. Saute eggplant until tender. Add onions and 4 cloves minced garlic and cook until softened.
Add minced beef and saute until cooked. Add oregano, tomatoes, bouillon cube and wine, and boil over high heat until liquid almost evaporates completely, about 5 minutes. Add a squeeze of ketchup and mix well. Season with salt and pepper. Transfer to a glass baking dish.
Preheat the oven to 175 deg C. Cook potatoes in a large pot of boiling, salted water until tender. Drain the potatoes and mash until smooth, mixing in the butter, extra-virgin olive oil, 2 cloves minced garlic and milk. Season with salt and pepper.
Drop mashed potatoes over the filling and spread evenly, covering completely. Sprinkle cheddar cheese over the top. Bake for about 45 minutes or until topping is golden.