1. Place the eggplant in a colander and sprinkle with salt. 2. Leave for 30 minutes. 3. Rinse and drain well. 4. Heat the oil in a non-stick frying pan and cook the onions and garlic for 4 minutes. 5. Add the pork and eggplant, fry for 10 minutes. 6. Add the tomatoes, sugar, crumbled stock cube, beans and seasoning. 7. Bring to the boil and simmer for 10-15 minutes. 8. Place in a large ovenproof dish. 9. Beat together the yogurt, eggs and half the cheese. 10. Pour over the meat, sprinkle with the remaining cheese and bake at 350°F for 50 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
