Sultan's Delight

Preparation:

Preparation: Cook the meat with 1 pound of butter, the finely chopped onion, the chopped tomatoes, the salt, the pepper and the bay leaf for 1 hour and a half without adding water. Separately, prepare a purée of soaked aubergines, holding them by the tails over the embers and peeled with a fine knife; then add the paste to a béchamel sauce made with 1 pound of butter, the flour and the milk. After 6 or 7 minutes add the grated cheese. Serve the meat surrounded by the purée on a plate.