Sicilian Spaghetti - cooking recipe

Ingredients

3 large eggplants
1 1/2 cups oil
500 g minced steak
1 large onion, chopped
2 cloves garlic, crushed
1 (400 g) can chopped or crushed tomatoes
1/2 teaspoon oregano
2 tablespoons tomato paste
salt
pepper
250 g spaghetti
250 g frozen peas
90 g cheddar cheese
90 g grated parmesan cheese
4 tablespoons dried breadcrumbs

Preparation

Cut eggplant in 3mm (1/8in) thick.
Heat about 1/2 the oil in shallow pan, add a single layer of eggplant, cook over medium heat until eggplant is a light golden brown turn and brown other side.
Remove from pan and place on absorbent paper to drain.
Repeat with remaining eggplant.
Add minced steak to pan, cook until browned.
Add onion and garlic cook for a few moments.
Add undrained tomatoes, oregano, tomato paste, season with salt& pepper.
Simmer uncovered for about 20-30min or until liquid is reduced by about half.
While minced steak in cooking, add spaghetti to a large saucepan of salted boiling water, cook until tender about 15min- when cooked drain spaghetti.
Microwave Peas for 2 minutes.
Mix together minced steak mixture with spaghetti, peas and grated cheeses using two forks- combine well.
Grease a 23cm (9in) round cake tin (I used a springform round cake tin), sprinkle evenly with 1/2 the breadcrumbs Place large slices of eggplant in cente of tin, arrange overlapping slices over the base until covered and then continue up the sides of the tin.
Use spoonfuls of the filling to support the slices as you work around the side of the tin.
Spoon remaining filling into cake tin, pack down well.
Arrange the remaining slices of eggplant, overlapping each slice to cover the top of the filling completely.
Sprinkle with remaining breadcrumbs.
Bake uncovered in a mderate over 25-30 minutes.
Stand for 5 minutes turn onto a serving plate and sprinkle with chopped parsley.