Cut the meat into pieces and season them. In a pan, heat the oil with the butter and brown the meat well.
Add the onions and continue to cook for a few minutes. Deglaze the pan with the wine. Add the tinned tomatoes, fresh tomato and 150–475ml hot water and simmer for 2 hours until the liquid evaporates and the sauce thickens.
In the meantime, prepare the aubergine purée. Prick the aubergines with a fork and bake in the oven or on the hob (over a sheet of tinfoil) until the skin burns and blackens. Place the aubergines in a colander for a few minutes to cool and then remove the skins. Heat the butter in a small pan and add the flour, mixing well.
Add the MEVGAL Fresh Milk, allow the sauce to thicken, then add the mashed aubergine and the MEVGAL cheeses. Stir well until the consistency is smooth. Season and add a little nutmeg, if using.
Serve the meat with the aubergine purée.