Peel and cut the aubergines into thick slices; fry, drain and leave to cool. Dice the aubergines and peppers.
Put a little oil in a frying pan and brown the meat; season and add the onion and the garlic; cook for a few minutes and put to one side. Mix the aubergines and the peppers with the beaten eggs, the parsley, the marjoram, the pinch of paprika, the pinch of nutmeg, the white pepper and if needed some salt. Grease the mold with butter; fill with the mixture, and cook in the oven 160º, ”bain – marie”.
Test with a tooth-pick, if comes out clean it will be cooked. Remove from the mold and serve hot, topped with the sauce.Decorate as desired..
To prepare the sauce:
Fry in a little oil the onion, then add the tomatoes; cook and season. Add the ham and the mushrooms; cook for further 2 minutes then add the wine.
Taste for seasoning; reduce the sauce, which should be thick but not dry.
For 6 people
2 red peppers (roasted or scalded).
2 cloves of garlic, finely chopped.
1/5 l. of olive oil.
1 teaspoon of finely chopped parsley.
Pinch of grated nutmeg.
200 g. of ripe tomatoes, peeled and finely chopped.