Sicilian Spaghetti

This recipe is from the australian womens weekly 'italian' cookbook. I made it for the first time the other week, its absolutely delicous. It may look a little fiddly but the end result is worth it. Serve it with a nice salad. It also keeps well, we had it for lunch during the week as well.

Steps

Cut eggplant in 3mm thick.

Heat about 1 / 2 the oil in shallow pan , add a single layer of eggplant , cook over medium heat until eggplant is a light golden brown turn and brown other side.

Remove from pan and place on absorbent paper to drain.

Repeat with remaining eggplant.

Add minced steak to pan , cook until browned.

Add onion and garlic cook for a few moments.

Add undrained tomatoes , oregano , tomato paste , season with salt& pepper.

Simmer uncovered for about 20-30min or until liquid is reduced by about half.

While minced steak in cooking , add spaghetti to a large saucepan of salted boiling water , cook until tender about 15min- when cooked drain spaghetti.

Microwave peas for 2 minutes.

Mix together minced steak mixture with spaghetti , peas and grated cheeses using two forks- combine well.

Grease a 23cm round cake tin , sprinkle evenly with 1 / 2 the breadcrumbs place large slices of eggplant in cente of tin , arrange overlapping slices over the base until covered.

Ingredients

eggplants, oil, steak, onion, garlic, crushed tomatoes, oregano, tomato paste, salt, pepper, spaghetti, frozen peas, cheddar cheese, parmesan cheese, dried breadcrumbs