CHEESE - TOPPED BEEF AND EGGPLANT BAKE

INGREDIENTS

• 2 ( about 800g ) eggplants salt

• 3 cups ( 200g ) shell pasta

• 1/4 cup olive oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• 3 tomatoes, chopped

• 1/3 cup tomato paste

• 1 1/2 cups water

• 2 teaspoons sugar

• 3 ( about 300g ) zucchini, chopped

• 1 large red pepper, chopped

• 500g piece beef eye - fillet, sliced

• 1 teaspoon dried tarragon leaves

• 2 cups ( 200g ) grated mozzarella cheese

• 2 tablespoons chopped fresh parsley

CHEESE - TOPPED BEEF AND EGGPLANT BAKE METHOD:

Cut eggplants into 1cm slices, place on a wire rack, sprinkle with salt, and stand 30 minutes. Rinse the eggplant under cold water, and drain on absorbent paper. Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. 

Heat oil in a pan, add onion and garlic, and cook, stirring, until the onion is soft. Stir in tomatoes, paste, water, and sugar, bring to a boil, and simmer, uncovered, for 10 minutes. Stir in zucchini, pepper, beef, and tarragon, simmer further 15 minutes. 

Stir in pasta, and simmer, uncovered, until the mixture is slightly thickened. Spread one-third of the beef mixture into a greased ovenproof dish ( 10 cup capacity ), top with a layer of eggplant. 

Repeat layering, finishing with eggplant. Just before serving, sprinkle with cheese, and bake in a moderate oven for about 25 minutes or until eggplant is tender and cheese is lightly browned. Serve sprinkled with parsley.

Serves 6.

Note: The recipe can be prepared a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

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