Preheat grill.
- Peel and pulp tomatoes
- Finely chop onions
1. Heat the butter in a pan and sauté the onion.
2. Add the meat and stir well so that all the pieces brown; add the tomato pulp, 1/2 glass of water, pepper and sugar; cook over medium heat until the meat becomes tender and the sauce reduces.
3. Melt the butter in a pan, add the flour and stir until it sets; gradually pour in the milk, stirring constantly to prevent lumps forming.
4. When the sauce has thickened, add salt, pepper and ground nutmeg. Remove from heat.
5. Char-grill the aubergines. When done, peel and remove seeds.
6. Using a stainless steel knife, chop quickly, drain and add to the sauce.
7. Stir with a wooden spoon until mixture is uniform.
8. Add grated kaseri and serve with the meat.
