Slice the aubergine 1cm thick and pepper into large flat slices. Place pepper skin-up under grill and cook until blackened, then peel and chop roughly. Fry the aubergine in 1tbsp olive oil until golden.
Meanwhile, finely chop onion and garlic and slow fry until softened, add mince and fry until browned, add chopped tomatoes, tomato paste, salt, pepper and cinnamon. Simmer for 10 minutes.
Meanwhile, make a white sauce by melting butter in a pan and add flour to make a smooth roux, slowly add milk and continue stirring, season to taste.
Add the aubergine and peppers to mince and simmer for a further 10 minutes.
Preheat the grillto medium.
Take mince mixture off the heat, stir in mint and place in an ovenproof dish, top with white sauce, sliced tomato and grated cheese and grill for 5 minutes. Serve up!
Tip: I've made this with a hint of chilli added, courgette instead of pepper and feta instead of goats cheese. Whatever works!
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