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Beef & Eggplant Bake
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1 tablespoon | oil |
1 | onion, chopped |
2 cloves | garlic, minced |
500 gr | beef mince |
1 medium | eggplant, (300gr), chopped finely |
2 x 410 gr | cans crushed tomatoes |
Salt | |
pepper | |
250 gr | spiral pasta |
1/3 cup | basil pesto |
250 gr | punnet cherry tomatoes, halved |
2 cups | grated tasty cheese |
Grease 4 ovenproof dishes (2 cup capacity) & place them on an oven tray
Sauté onion & garlic in a little oil until soft
Add mince & eggplant, stirring for 10 minutes
Add tomatoes
Bring to the boil, then simmer for 30 minutes
Season with salt & pepper
Cook pasta in salted boiling water
Drain, return to the pan, add pesto & mix well
Divide beef mixture among the 4 dishes
Top with pasta, cherry tomatoes & cheese
Bake @ 200C for 10 minutes
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