Post by April B. on Jul 6, 2003 10:24:55 GMT -6
Sicilian Spaghetti
Serve: 4
5/8 cup - olive oil, plus extra for brushing
2 egg plants
3 cups - ground beef
1 onion,chopped
2 cloves - garlic crushed
2 tablespoons - tomato paste
1 (14-ounce) can - tomato4s, chopped
1 teaspoon - Worcestershire sauce
1 teaspoon - fresh marjoram, chopped
Or 1/2 teaspoon - dried marjoram or oregano
1/2 cup - pitted black olives, sliced
1 green, red or yellow bell pepper, cored, seeded and chopped
6 - ounces dried spaghetti
1 cup - Parmesan cheese, freshly grated
Salt and pepper, to taste
Brush an 8-inch loose-base round cake pam with oil, line the base with baking parchment, and brush with oil.
Slice the eggplant. Heat a little olive oil in a pam amd fry the eggplant until browned on both sides. Drain on paper towels.
Put the beef, onion, and garlic in a saucepan and cook, stirring until browned. Add the tomato paste, tomatoes, Worcestershire sauce, marjoram or
oregano and salt and pepper. Simmer, stirring occasionally, for 10 minutes.
Add the olives and bell pepper and cook for 10 minutes longer.
Bring a pan of salted water to a boil. Add the spaghetti and 1 tablespoon of olive oil and cook until tender, but still firm to the bite. Drain and turn the spaghetti into a bowl. Add the meat mixture amd cheese and toss together.
Arrange eggplant slices over the base and up the sides of the cake pan. Add the spaghetti and then cover with the rest of the eggplant slices. Bake in a preheated oven at 400 degrees for 40 minutes. Let stand for 5 minutes, then invert onto a serving dish. Discard the baking parchment and serve immediately. ;D
Serve: 4
5/8 cup - olive oil, plus extra for brushing
2 egg plants
3 cups - ground beef
1 onion,chopped
2 cloves - garlic crushed
2 tablespoons - tomato paste
1 (14-ounce) can - tomato4s, chopped
1 teaspoon - Worcestershire sauce
1 teaspoon - fresh marjoram, chopped
Or 1/2 teaspoon - dried marjoram or oregano
1/2 cup - pitted black olives, sliced
1 green, red or yellow bell pepper, cored, seeded and chopped
6 - ounces dried spaghetti
1 cup - Parmesan cheese, freshly grated
Salt and pepper, to taste
Brush an 8-inch loose-base round cake pam with oil, line the base with baking parchment, and brush with oil.
Slice the eggplant. Heat a little olive oil in a pam amd fry the eggplant until browned on both sides. Drain on paper towels.
Put the beef, onion, and garlic in a saucepan and cook, stirring until browned. Add the tomato paste, tomatoes, Worcestershire sauce, marjoram or
oregano and salt and pepper. Simmer, stirring occasionally, for 10 minutes.
Add the olives and bell pepper and cook for 10 minutes longer.
Bring a pan of salted water to a boil. Add the spaghetti and 1 tablespoon of olive oil and cook until tender, but still firm to the bite. Drain and turn the spaghetti into a bowl. Add the meat mixture amd cheese and toss together.
Arrange eggplant slices over the base and up the sides of the cake pan. Add the spaghetti and then cover with the rest of the eggplant slices. Bake in a preheated oven at 400 degrees for 40 minutes. Let stand for 5 minutes, then invert onto a serving dish. Discard the baking parchment and serve immediately. ;D