After trying out my previous recipe “layered vegetable lasagna”, I became a fan of layered dishes. So I came up with this one. You can always replace eggplants with another vegetable.
WHAT YOU NEED
3 medium sized eggplants
1 red bell pepper
1 green bell pepper
½ kg ground meat
4 medium sized tomatoes
3 tbsp tomato paste
Crushed red pepper
Cut the eggplants lengthwise, brush them with olive oil and spray salt and pepper. Bake them in oven at 180°C for around 20 minutes. Meanwhile, cook the ground meat spraying salt and pepper.
Dice the onions, bell peppers and tomatoes (after peeling them) into cubes. Place the onions in a pan and cook until tender on a medium heat. Then add the tomatoes and cook for a bit. Then add the bell peppers and cook. Add 4 cups of water and tomato paste, and add in rosemary (a lot of it) and crushed red pepper (if you like it spicy). When it starts to boil, lower heat and let it cook for around 10 minutes.
In a pyrex, place the eggplants at the bottom, then add the ground meat and then tomato sauce. Place in oven at 180°C for 10-15 minutes. Serve it with rice. Enjoy and Bon Appétit!