Kofte Stacks In The Oven

This is pretty much kofte just served slightly differently. I layered potato, eggplant, kofte, tomato and sweet peppers. Kids loved it therefore was a winner at out place. I particularly like meatball dished as they are very easy to make and when working I prepare for the next day ready to be put in the oven. It makes my life so much easier.

Ingredients: 
3 potatoes peeled and sliced thinly
2 eggplants peeled in stripes and sliced thinly
2 tomatoes sliced thinly
5-6 sweet peppers cut into 4 cm pieces
1/2 cup tomato paste mixed with 2 cups water

Kofte:
1/2 a kilo minced meat
2 cloves crushed garlic
1 teaspoon red paprika
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 onion grated
1/2 cup bread crumbs or stale bread
1 egg
1 teaspoon olive oil
1/2 teaspoon dried mint
salt
toothpicks

Method: 
1- Mix all the ingredients for the kofte making sure you knead it like you would knead dough for at least five minutes. Make round balls not too thick, the thickness should be half inch thick.
2- Preheat the oven to 180 degrees.
3- Place a potato followed by eggplant, kofte, tomato and pepper and make sure you have a toothpick going through the centre. This way serving will be easy and the ingredients will stay in that position
4- Drizzle the tomato paste mixed with water over and cover with aluminium foil. Bake covered for one hour and uncovered for 20 minutes.

 You can serve this with rice (pilav) and plain yogurt.