Beef and Eggplant Bake

Difficulty:

Preparation Time: 10 mins
Cooking Time: 70 mins
Serves: 6

Meal Occasion: Main course
Classification: Bakes
Region: Australia
Pasta Shape: Large Shells

Substitute Shape:

Small Shells, Orrechiette

Ingredients

2 cloves garlic, crushed

2 cups grated mozzarella cheese

2 medium eggplants, in 1cm slices

1 onion, chopped

3 tomatoes, chopped

1/3 cup tomato paste

1 ½ cups water

3 zucchini, chopped

1 teaspoon dried tarragon

500g lean beef fillet or rump steak, sliced

salt

¼ cup olive oil

2 teaspoons sugar

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The Copyright for this recipe has been assigned to and is held by San Remo.

Place eggplant slices on wire rack, sprinkle with salt, stand 30 minutes then rinse and drain.
Cook pasta according to packet directions and drain.
Heat oil in large pan, add onion and garlic. Cook, stirring, until onion is soft. Stir in tomatoes, tomato paste, water and sugar. Bring to boil then simmer uncovered for 10 minutes.
Stir in zucchini, beef and tarragon. Simmer for further 15 minutes.
Stir in pasta and simmer, uncovered until mixture is slightly thickened.
Spread 1/3 of beef mixture into 2 ½ litre capacity greased ovenproof dish. Top with a layer of eggplant. Repeat layering, finishing with the eggplant. Cover top with the cheese and bake in oven at 200°C for 25 minutes or until eggplant is tender and cheese brown.

© San Remo Macaroni Company Pty Ltd 2007 – 2013
The Copyright for this recipe has been assigned to and is held by San Remo.