olive oil for brushing
Put the tray of aubergines under the grill and gril until golden brown and soft, turn and brush with more oil. Do this until all of your aubergine slices are cooked.
Fry the bacon in a little oil in a large pan, when it is cooked, add the sliced mushrooms and saute gently until soft. Add the left over chilli mixture and shepherd’s pie. Add a tin of tomatoes and heat through, mixing the ingredients together.
Place a layer of the mixture in the base of a large baking dish, then add a layer of aubergines, another layer of the meat and tomato mixture and then put the remaining aubergines on top.
Mix together the soured cream and egg together and season, spread over the aubergines.
Bake at 180C for 40 minutes until golden brown and bubbling around the edges. Serve with crusty bread and a salad.