Bolognese Stuffed Eggplant - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, chopped
1 None carrot, diced
1 lb ground beef
2 oz pancetta or bacon, finely chopped
1 cup dry red wine
1 cup salt-reduced beef stock
1/4 cup tomato paste
None None Stuffed Eggplant
4 (10 oz) eggplant, halved lengthwise, salted, rinsed
1 cup frozen baby peas, thawed
1 cup feta, crumbled
1/4 cup shredded mozzarella cheese
2 tbsp olive oil
None None oregano leaves, to serve

Preparation

To make bolognese sauce, heat oil in a large pan on medium-high. Add onion and carrot. Cook, stirring, 5 minutes, until tender and lightly browned. Add ground beef and pancetta. Cook, stirring to break up any lumps, 5 minutes, until browned.
Add wine and bring to a boil. Stir in beef stock and tomato paste, until well combined. Season to taste. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, 20 minutes, until sauce thickens. Set aside, to cool.
Preheat oven to 350\u00b0F.
Using a metal spoon, scoop flesh from the eggplant halves, leaving a 1/2 inch thick border. Reserve flesh and chop.
In a large bowl, combine bolognese sauce, chopped eggplant flesh, peas and feta. Spoon mixture into eggplant halves. Arrange on an oven tray. Sprinkle with cheese. Drizzle with oil and season to taste.
Bake 50-55 minutes, until eggplant is tender. Sprinkle with oregano to serve.