Saturday: Eggplant thing

We picked some nice eggplants up at the market and I used them to make this invention, inspired by moussaka.

2 small eggplants, 2 cm dice
salt
3 medium onions, 1 cm dice
4 cloves garlic, finely chopped
2 long red peppers, 2 cm dice
3 bay leaves
300 gm ground meat (beef and pork this time)
1/2 boullion cube
paprika
cayenne
black pepper
potato starch
water
2 Tbs creme fraiche
olive oil
grated Gruyere

Salt the eggplant cubes and let them sit in a strainer for an hour. Rinse them well, then ring them out a bit.

Saute the onion and garlic in olive oil until they start to soften. Add the pepper and cook until soft. Transfer to a bowl and add the bay leaves.
Brown the ground beef, then add to the onions and garlic.
Saute the eggplant pieces in olive oil until they are nicely browned and softened. Pour off excess fat, then add the meat and onion mixture. Add the bouillion cube, paprika, a pinch of cayenne, a couple good grind of pepper, and some water. Simmer for a couple of minutes then thicken with the potato starch. Adjust consistency/quantity of sauce.
Stir in the creme fraiche, then transfer to a baking dish. Top with Gruyere and bake at 200C until nicely bubbly and browned.

We ate this with some cooked hartweizen and a green salad.

Wine: Domaines Barons de Rothschild 2003 Los Vacos Grande Reserve Cabenert Sauvignon. This is the second bottle we've had of this very nice Chilean wine (I guess I forgot to record the first).