SICILIAN SPAGHETTI

Steps:

• Cut eggplant in 3mm (1/8in) 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 (9in) round cake tin (I used a springform 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 and then continue up the sides of the tin.
• Use spoonfuls of the filling to support the slices as you work around the side of the tin.
• Spoon remaining filling into cake tin, pack down well.
• Arrange the remaining slices of eggplant, overlapping each slice to cover the top of the filling completely.
• Sprinkle with remaining breadcrumbs.
• Bake uncovered in a mderate over 25-30 minutes.
• Stand for 5 minutes turn onto a serving plate and sprinkle with chopped parsley.