Ingredients:
2 medium eggplants
1 tbsp salt
1 tbsp olive oil
1 medium onion, finely chopped
6 cloves fresh garlic, chopped
300 g ground beef
2 tsp ground fennel seeds
1 medium each of green/orange/ yellow bell pepper, diced
1 tbsp tomato paste
1/3 cup pine seeds, chopped
1 tbsp dried basil
2 cups water
2 cubes chicken stock
1 can crushed tomatoes with juice
350 g penne pasta
2 L boiling water
150 g fresh mozzarella cheese, large shreds
1/3 cup parmesan cheese, grated
Direction:
1. Cut each eggplant into 4 long pieces, salt generously and allow for bitter juices to render. Pat dry and brush with olive oil. Roast in a preheated oven until cooked and slightly golden. Remove and set aside.
2. Heat vegetable oil in a deep saucepan, add onions and saute until tender. Add beef, garlic and fennel and continue cooking until beef is fully cooked.
3. Add bell peppers, tomato paste, pine seeds and basil and continue to cook for 2 minutes.
4. Add water, chicken stock and crushed tomatoes and simmer on medium heat for 20 minutes.
5. Meanwhile, cook pasta in boiling water until al dente, drain and transfer to an ovenproof baking dish. Add the prepared bolognese sauce and gently stir to coat pasta.
6. Place fresh mozzarella cheese on top and carefully layer grilled eggplant on top. Sprinkle with parmesan cheese and bake in preheated oven until pasta is soft and cheese has melted and is slightly golden.
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