Iraqi aubergine and meatball bake (Tepsi baytinijan)

1. Slice the aubergines and potatoes into 1 cm rounds; salt the aubergine, leave for 20 minutes, then pat dry.

2. Knead the minced beef with the grated onion, allspice, salt and pepper and shape into flat walnut-sized meatballs.

3. Fry the aubergine and potato slices, then the meatballs, in a little oil on both sides (the vegetables can also be brushed with oil and roasted in the oven).

4. Arrange the aubergine, potato, meatballs and sliced onion, pepper and tomato in alternating overlapping rows in a baking dish.

5. Mix the tomato purée with the water and salt, pour over the dish, cover with foil and bake in a 190 °C oven for 40 minutes, then uncovered for another 15 minutes.

6. Serve with white rice and Arabic flatbread.

Tip: Tepsi is a favourite of Iraqi family lunches; the name comes from the Turkish word for baking tray. Stand the slices upright in "waves" so the sauce runs everywhere and the top browns nicely.