Cook pasta in salted water until al dente, strain and mix with 1 tablespoon oil.
Peel and coarsely chop onion and garlic. Heat 2 tablespoons of oil and fry minced meat with onions and garlic.
Cut the melanzani and zucchini into thin slices. Lay out the melanzani slices one by one, salt well and let them stand for about 30 minutes, dry with kitchen paper.
Fry the melanzani one by one in hot oil.
Drain the tomatoes. Season the flesh with salt, ajvar, thyme and pepper.
Mix cornstarch, clear soup and crème fraîche.
Brush a gratin dish with oil. Pour in some of the tomato mixture.
Spread half of the pasta evenly on top, then add minced meat and half of the vegetables.
Top with the crème fraîche mixture and the remaining pasta.
Mix grated cheese with breadcrumbs, halved olives and salt, spread evenly over the casserole. Bake in the oven at 180 degrees for about 40 minutes.
Preparation Tip:
The casserole can also be supplemented with some feta cheese.
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