Cut the tomatoes crosswise on the round side, blanch in portions, rinse and drain. Peel, quarter, core and roughly dice the tomatoes. Peel and finely dice the garlic. Cut the pepper in half lengthwise, remove the seeds and finely dice.
Brown the lamb mince in 2 tbsp olive oil. Add half of each of the garlic, pepper and tomato cubes, season with salt and season with pepper. Fold in the paradeis pulp, extinguish with red wine and add 100 ml water. Cook the sauce open at low temperature for 30-40 min, set aside and cool.
For the béchamel sauce, cream the butter in a saucepan. Mix in the flour with a whisk and pour in the cold milk.
Make the sauce quietly at low temperature for 10 min, stirring, season with salt, pepper and nutmeg and set aside.
4. brush two baking sheets with 2 tbsp of olive oil each. Clean the melanzane and cut into 1 1/2 cm thick slices. Place close together on the baking sheets and season with salt and pepper. Pluck the thyme leaves from the branches, chop finely, mix with the remaining garlic and 10 tbsp olive oil. Brush the slices of melanzane with it. 5.
Cook the melanzane in the heated oven on the 1st and 3rd rack from the bottom at 220 °C for 30 minutes (gas 3-4, convection oven 20-25 minutes at 200 °C). After half the time turn the melanzane to the other side, season with salt.
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