Baked pasta and eggplants

This delicious dish is a handy way of using up cooked pasta with eggplants.

Any variety of dry pasta could be used.

Serves 4 - Oven - 400 F

At glance , do you have all you need?

Ingredients

2 - 3 Eggplants 11/2 lb in total

2/3 cup of olive oil

12 oz lean ground beef

1 onion, chopped

2 garlic cloves, crushed

2 tbsp tomato paste

15-oz can of peeled tomatoes, chopped

1tsp Worcestershire sauce (optional)

1 tsp fresh chopped oregano or marjoram (or 1/2 tsp dried)

1/4 cup pitted/sliced black olives

1 green, red or yellow bell pepper, cored, and chopped

6 oz of dry pasta

1 cup grated cheese ( pecorino )

Salt - pepper and oregano or parsley to garnish.

Preparation

1) Brush an 8-in spring form pan with olive oil, place a disc of baking parchment in the base, and oil.
Trim the eggplants and cut into slanting slices about 1/4 in. thick .
Heat some of the oil in a skilled.
Fry a few slices at a time in hot oil until lightly browned, turning once, and adding more oil as necessary.
Drain on paper towel.

2) Pout the ground beef, onion and garlic into a saucepan and cook, stirring frequently, until browned all over. Add the tomato paste, tomatoes, (Worcestershire sauce) herbs, and seasoning and simmer for about 10 minutes, stirring occasionally, then add the olives and bell pepper, and continue for a further 10 minutes.

3) Heat a large pan of salted water and cook the spaghetti until al dente. Drain and mix in the ground meat mixture and cheese using two forks.

4) Lay overlapping slices of eggplant evenly over the base of the spring form pan and up the sides.
Add the meat and pasta mixture and cover with the remaining slices of eggplant.

5) Cook in the preheated oven for 40 minutes. Let stand for 5 minutes. Loosen around the edges and invert on to a warmed serving dish, releasing the pan clip. Remove the parchment. Sprinkle with herbs before serving. Add more cheese if you like.

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