Aubergine Bake

We love aubergines we do. They take up the savoury flavour of anything they are coked with and in particular fit in well with aromatic North African spicing. So after a brisk bit of work in the garden I threw this together.
Serves 2-3

Ingredients
1 medium aubergine cut into 1/2 cm rounds
250g minced beef (or lamb)
1/2 a pepper (diced)
1/2 a courgette (diced)
1/2 a can of chopped tomatoes
1 large onion (finely chopped)
6 button mushrooms (diced)
1 bay leaf
1 cinnamon stick
1 teaspoon paprika
1 teaspoon corriander
1 teaspoon cumin
1/2 teaspoon nutmeg
olive oil
salt and pepper

For the topping:
1 egg
50ml milk
50ml yoghurt
1/2 teaspoon nutmeg
handful of grated chedder

Fry the meat in a little oil until brown, add the onion, courgette, mushrooms and pepper and fry until softened. Add the spices and tomatoes and simmer gently for about 15 minutes.
Fry the aubergine slices in olive oil until softened and lightly browned.

In an oven proof dish layer the sauce and the aubergines. Beat the topping together and spoon over the top of the meat and aubergine layers. Bake in a moderate oven for 20-30 minutes until browned and bubbling. Serve with a green salad or peas and garden beans.

For a vegetarian option replace the mince with cooked lentils, beans or extra vegetables.