Eggplant Pasta (Aubergine Cake)

Serves 6 Ingredients: ½ Goody Sedani pasta pack (shape 12) 2-3 eggplants, sliced 1.5 cm thick 1 onion, chopped ½ cup oil 1 garlic clove, crushed 500 g (1/2 kilo) ground beef or chicken 425 g Goody pealed & chopped tomatoes can, crushed 2 tbs tomato paste (double concentrate) 1 Goody Peas can 1 cup (150 g) mozzarella cheese, grated ½ cup (60g) cheddar cheese, grated ¼ cup breadcrumbs, crushed ½ cup (50 g) Parmesan cheese, grated Steps: 1-Brush a 23 cm deep pan with oil or butter and line it with baking paper. Cook the pasta in a large pan of boiling salted water until al dente (slightly chewy). Drain and set aside. 2-Place the eggplant on trays, sprinkle with salt and allow to cool for 20 minutes. Rinse well and pat dry with paper towels. Heat 2 tablespoon of oil in frying pan and cook eggplants until golden on each side. Add more oil as required. Drain on paper towels. 3-Heat oil, and add onion and garlic and stir over low heat until onion is tender. Add the ground beef or chicken and cook until all water dissolves. Add the tomatoes and tomato paste and let simmer until sauce absorbed. Combine peas, mozzarella, and cheddar cheeses, cooked pasta, the parmesan cheese and add salt & pepper to taste. 4-Arrange the eggplant slices in the pan, making sure to leave no empty space around the edges and the base. 5-Put the pasta filling into the pan and cover with more eggplant slices. Sprinkle the breadcrumbs over the top. 6-Bake for 25-30 minutes or until golden. Let cool for 5 minutes before placing on serving dish. Tip: You may replace ground meat or chicken with chopped sausages. If you prefer more tomato sauce, heat canned tomatoes with garlic, pepper, and chopped basil until thickened. Shape: 12 Difficulty: Hard Time: 60 minutes