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Baked: Sicilian Spaghetti

Source of Recipe

justmecookin.com


List of Ingredients

2 eggplants, cut into 1/4 thick pieces
2/3 cup olive oil
1 lb. ground chuck
1 onion, chopped
2 garlic cloves, chopped
2 tablespoon sun dried tomato paste
1 28 ounce can tomatoes
1 teaspoon worcestershire sauce
1 tablespoon oregano
1/4 cup pitted black Greek olives, sliced
1 red pepper, chopped
6 ounce package spaghetti, cooked
1 cup parmesan


Recipe

Brush a round cake tin with olive oil, place a disc of baking parchment inside and lightly brush with oil. Fry egg plant in olive oil until browned. Drain on paper towels. Put the beef in a pan and add the onion, garlic and sautÈ until pink disappears. Add the tomatoes, sun dried tomato paste, worcestershire sauce and seasoning.

Saute ten minutes and add the olives and pepper. Cook for 20 minutes. Add the meat mixture and spaghetti noodles with the parmesan and mix. Lay the eggplant overlapping each other and up the side of the pan. Add the meat mixture and press down. cover with remaining eggplant. Cook at 400 degrees for 40 minutes.