Beef and vegetables casserole

500 gr ground beef

1 kg potatoes

200 gr gauda

120 gr mozzarella

2 zucchini

1 eggplant

150 ml white wine

1 onion

33 oz of tomato puree

rosemary, butter, oil, salt, pepper

Fry chopped onion in hot oil and add minced beef. When releases the juice, add the wine and add a bit of rosemary and lightly cook for 40 minutes. Fry zucchini and eggplant sliced ​​into rings in hot oil and allow the paper to drain excess fat. Add tomato puree, salt and pepper to the beef and cook for another 10 minutes. Coat a baking dish with butter, shred on the bottom half cooked potatoes and arrange properly  in the pot. Cover the potatoes with meat, arrange vegetables on top, season with salt, cover with grated cheese and bake 20 minutes at 220 C.