Eggplant and zucchini bolognese gratin

Eggplant and zucchini bolognese gratin


1 tsp olive oil
1 onion
2 zucchini
2 eggplants
1 can of 400 g of diced tomatoes
300 g ground beef with 5% mg
1 clove of garlic
1 tablespoon of tomato paste
oregano, herbes de Provence, paprika
400 g cooked potatoes
100 g grated Comté cheese
Use a large pot or sauté pan.

Wash and dice the eggplant and zucchini.

Chop garlic and onion, fry in oil for 2 minutes, add beef and cook for 3 minutes, remove and set aside. Replace with the diced zucchini and eggplant, cook for 10 minutes while stirring, add the tomato sauce, the meat, the concentrate, a small glass of water, salt and pepper, a teaspoon of oregano, 1 teaspoon of Provencal herbs and a pinch of paprika. Mix and cook for 15/20 minutes until the vegetables are cooked, adjust the seasoning if necessary.

Preheat the oven to temperature 6. Add the cooked pasta and mix. Pour into a gratin dish, cover with grated Comté cheese and bake for about 20 minutes.