Back to 5 servings Vegetables 2 large eggplants, peeled in wide stripes, stems removed, cut into 1-inch rounds 2 large tomatoes, sliced into 1-inch rounds 1 large onion, sliced into rounds 2 medium potatoes, peeled and sliced into 1-inch rounds 6 garlic cloves, crushed or finely minced, split between meatballs and sauce Meatballs 0.75 lb ground beef, about 333 g; ground lamb also works white pepper, black pepper can be substituted Seasoning salt, plus about 3 teaspoons for the sauce 0.5 cup corn oil, or vegetable oil, for frying Sauce 2.5 cups water, for the sauce 3 tablespoons tomato paste, whisked into the water
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1 Step 1: Peel the eggplants in wide stripes, remove the stems and cut into 1-inch rounds. Optionally sprinkle with salt, rest about 30 minutes to draw out moisture and bitterness, then rinse and pat dry.2 Step 2: Peel and slice the potatoes, slice the onion and tomatoes into rounds, and crush or mince the garlic.3 Step 3: Pour roughly 1/2 cup of oil into a big non-stick skillet and set it over medium-high heat. Working in batches, cook the eggplant slices until both sides turn a pale golden color, then move them to a paper towel-lined plate to drain.4 Step 4: Lightly fry the potato rounds in the same oil until just softened and lightly browned; they will finish cooking in the oven. Drain on paper towels.5 Step 5: Fry the onion rounds in the same pan for 5 to 7 minutes until soft and translucent. Set aside.6 Step 6: Mix the ground beef with half the garlic, salt and white pepper. Shape into small 1-inch meatballs and brown them on all sides in the pan, without cooking them all the way through. Set aside.7 Step 7: Whisk the water, tomato paste, remaining garlic, about 3 teaspoons salt and pepper into a smooth sauce.8 Step 8: Preheat the oven to 350 to 355°F (175 to 180°C).9 Step 9: In a 9 by 13 inch baking dish, layer the eggplant in an overlapping layer, adding a second layer if needed. Top with the potatoes, then the onion, then the tomato slices, tucking the meatballs in among the tomatoes.10 Step 10: Pour the sauce evenly over everything so it seeps down through the layers.11 Step 11: Bake for 45 to 60 minutes until the potatoes and eggplant are tender when pierced and the sauce has thickened and is bubbling. If the top browns too fast, cover loosely with foil for the last 15 minutes. Watch that it does not burn.12 Step 12: Rest for 10 to 15 minutes before serving so the layers hold together and the sauce thickens.getsaucepan.com/r/35b85c52-9bd5-5449-8d2a-ff456bd4fa42
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