- 600 ml (1 pint) milk
- salt and pepper
- 1.25 ml ( 1/4 tsp) grated nutmeg
- 125 g (4 oz) semolina
- 75 g (3 oz) freshly grated Parmesan cheese
- 1 egg, size 4 or 5, beaten
- 450 g (1 lb) aubergines
- olive oil, for brushing
- 2 red peppers
- 700 g ( 1 1/2 lb) lean minced lamb
- 1 large onion, peeled
- 2 garlic cloves, peeled
- 1.25 ml ( 1/4 tsp) ground allspice
- 15 ml (1 tbsp) mild chilli seasoning
- 225 ml (8 fl oz) dry white or red wine
- 30 ml (2 tbsp) chopped coriander or parsley
- 400 g (14 oz) can chopped tomatoes
- 45 ml (3 tbsp) tomato purie
First make the gnocchi. Bring the milk to the boil with 1.25 ml ( 1/4 tsp) salt and the nutmeg added. Turn down the heat and steadily pour in the semolina, stirring all the time. Simmer, stirring, for 2-3 minutes until the mixture is really thick. Beat in the cheese and egg.
Spread the gnocchi mixture evenly in an oiled shallow 27 X 23 cm (13 X 9 inch) baking tin. Cool and chill for 1 hour until firm. Turn out and stamp out as many rounds as possible with a 5 cm (2 inch) cutter. Cover and set aside.
Meanwhile, cut the aubergines into 1/2 – 1 cm ( 1/4 – 1/2 inch) rounds. Brush the cut sides lightly with olive oil and place in the grill pan. Grill lor 3-4 minutes on each side until golden brown. Arrange in overlapping circles in a 2.6 litre (4 1/2 pint) ovenproof serving dish.
Halve, core and deseed the red peppers, then place, skin side up, under a hot grill until well blackened and charred. Rinse under cold water and peel off the skins. Roughly chop the peppers.
Heat a frying pan and brown the meat in batches, adding a little oil if necessary. Transfer the meat to a large saucepan. Chop the onion and garlic, and brown in the oil remaining in the pan. Add the allspice and chilli seasoning and cook for 1 minute. Add to the lamb with the wine, herbs, tomatoes and tomato purde; season well. Simmer, uncovered, for 1 hour or until well reduced and thickened. Stir in the red peppers.
Spoon the spicy lamb mixture over the aubergines. Arrange the rounds of gnocchi overlapping around the edge of the dish. Loosely cover with foil and bake at 200°C (400°F) mark 6 for about 1 1/4 hours until golden brown and bubbling, removing the foil 30 minutes before the end of the cooking time. Serve with a salad.