Mince and brinjal bake

Preheat the oven to 180 °C (350 °F).
Spray a 24 cm loose-bottomed tin with non-stick spray.
Slice the brinjals into 7 mm thick slices and sprinkle with salt. Leave for 20 minutes. Boil the rice in sufficient salted water until cooked and tender. Drain if necessary.
Sauté; the onion and garlic in a little oil until tender. Add small quantities of the mince and fry until done. Reduce the heat and add the seasonings and red wine. Add the tomato paste (dissolved in 100 ml (2/5 c) boiling water) and tomato and onion mix. Simmer until a rich sauce is formed.
Cool slightly and add the egg.
Pat the brinjal slices dry with paper towelling and fry in a little oil until brown on both sides. Arrange in the bottom of the pan and along the sides if desired.
Spread the meat mixture evenly on top and cover with cooked rice. Cover with aluminium foil and bake for 20 to 30 minutes.
Leave for a while to cool slightly. Turn out carefully on a pretty serving platter so the rice faces down.
Serve with plain yoghurt if desired.