Recipe

Sicilian Spaghetti Recipe

	Mrgresch / All my dishes 1 year, 5 months ago The best pasta dish ever, period Prep:45m Cook:45m Servings:6	Mrgresch
	sicilian

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Ingredients

1 1/2 lb ground chuck

2 TBS oregano

1 TBS anchovy paste

1 32 oz can whole tomatoes

1/2 cup of chopped kalamata olives with juice

3/4 cups of parmesaan cheese

1/2 cup chopped onion

3 cloves chopped garlic

1/2 cup chopped red bell pepper

3 eggplants

1/2- 3/4 cup olive oil ( extra virgin)

3 cup of cooked spaghetti noodles

Directions

Slice the eggplant with a mandoline 1/8 inch thick. I leave the skin on because I like it. preheat the oven to 450 degrees and place eggplant directly on the grates. Check the eggplant after every couple of minutes and do not brown them. We're just drying them out. This usually takes around 5-7 minutes in my oven. Remove when they're ready and stick them on a plate. Meanwhile on a medium heat add the ground beef and fry until the pink starts to dissapear. Drain in a colander and wipe out the pan with a paper towel and add 2 TBS olive oil. Saute the onion,bell pepper for 5 minutes on low heat. Add the garlic and the beef. Cook for another 5 minutes and add the anchovy paste and stir for 30 seconds. Add the tomatoes with juice, oregano and olives. Simmer until the juice evaporates. Take pan of heat and allow to cool while you fry the eggplant. Pour olive oil in a fry pan so it's around 1/4 inch deep. Turn on burner to medium and let heat up for around a minute. Add as many eggplant slices that will fit into your pan. Turn with a fork when they start to brown and turn golden. Remove from pan and pile them up on a plate with paper towel. When all the eggplant is fried up add the parmesaan cheese to the beef mixture and stir it all in. Add the noodles and mix with your hands. Layer the eggplant in the bottom of a lasanga dish and along the sides. Pour in the meat and noodle mixture, then cover with remaining eggplant then cover with aluminum foil. Bake at 350 degrees for 30 minutes.

One of the few recipes that's not original that I got out of a cookbook and just applied my own technique to.

The eggplant should all get browned by using less than 3/4 cup of oil

or they didn't dry out enough in the oven. This technique requires a little practice but is well worth it. It is also important when you fry that the flame on your stove does not make the evoo burn. This will also require a little practice.

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